User:A.L. Garner/sandbox: Difference between revisions
A.L. Garner (talk | contribs) No edit summary |
A.L. Garner (talk | contribs) No edit summary |
||
| Line 15: | Line 15: | ||
Early gelatin-based precursors to the jello salad included fruit and wine [[Gelatin dessert|jellies]] and decorative [[aspic]] dishes, which were made with commercial or homemade [[gelatin]]. Gelatin was time-consuming to cook, and commercial gelatin was produced in shreds or strips until the late 19th century and needed to be soaked for a long time before use.<ref name=":0">{{Cite book |last=Shapiro |first=Laura |title=Perfection Salad: Women and Cooking at the Turn of the Century |publisher=University of California Press |year=2008}}</ref> In 1894, the [[Rose Knox|Knox Company]] produced the first commercial granulated gelatin, followed by [[Jell-O]] a few years later.<ref name=":1">{{Cite journal |last=Wall |first=Wendy |date=Winter 2006 |title=Shakespearean Jell-O: Mortality and Malleability in the Kitchen |url=https://www.jstor.org/stable/10.1525/gfc.2006.6.1.41?read-now=1&seq=7#page_scan_tab_contents |journal=Gastronomica |volume=6 |issue=1}}</ref> The name "jello salad" is derived from the [[genericization]] of the Jell-O brand name. The convenience of jello made gelatin-based dishes easier to prepare at home, compared to early jellies and aspics. |
Early gelatin-based precursors to the jello salad included fruit and wine [[Gelatin dessert|jellies]] and decorative [[aspic]] dishes, which were made with commercial or homemade [[gelatin]]. Gelatin was time-consuming to cook, and commercial gelatin was produced in shreds or strips until the late 19th century and needed to be soaked for a long time before use.<ref name=":0">{{Cite book |last=Shapiro |first=Laura |title=Perfection Salad: Women and Cooking at the Turn of the Century |publisher=University of California Press |year=2008}}</ref> In 1894, the [[Rose Knox|Knox Company]] produced the first commercial granulated gelatin, followed by [[Jell-O]] a few years later.<ref name=":1">{{Cite journal |last=Wall |first=Wendy |date=Winter 2006 |title=Shakespearean Jell-O: Mortality and Malleability in the Kitchen |url=https://www.jstor.org/stable/10.1525/gfc.2006.6.1.41?read-now=1&seq=7#page_scan_tab_contents |journal=Gastronomica |volume=6 |issue=1}}</ref> The name "jello salad" is derived from the [[genericization]] of the Jell-O brand name. The convenience of jello made gelatin-based dishes easier to prepare at home, compared to early jellies and aspics. |
||
One of the earliest examples of jello salad is Perfection Salad, developed by Mrs. John E. Cook of [[New Castle, Pennsylvania]] in 1904. The original salad called for chopped cabbage, celery and red peppers in a plain aspic mold.<ref name=":0" /> Perfection Salad won third prize in a ''[[Better Homes and Gardens (magazine)|Better Homes and Gardens]]'' recipe contest and popularized the concept of the jello salad in the United States.<ref name=":2">{{Cite web |last=Manty |first=Kris |date=June 21, 2023 |title=How Jell-O Salads Created a Culinary Sensation |url=https://www.antiquetrader.com/features/how-jello-salads-created-a-culinary-sensation |website=Kovels Antique Trader}}</ref> Jello acted as an easy and cheap addition to more labor-intensive or expensive recipes |
One of the earliest examples of jello salad is Perfection Salad, developed by Mrs. John E. Cook of [[New Castle, Pennsylvania]] in 1904. The original salad called for chopped cabbage, celery and red peppers in a plain aspic mold.<ref name=":0" /> Perfection Salad won third prize in a ''[[Better Homes and Gardens (magazine)|Better Homes and Gardens]]'' recipe contest and popularized the concept of the jello salad in the United States.<ref name=":2">{{Cite web |last=Manty |first=Kris |date=June 21, 2023 |title=How Jell-O Salads Created a Culinary Sensation |url=https://www.antiquetrader.com/features/how-jello-salads-created-a-culinary-sensation |website=Kovels Antique Trader}}</ref> Jello acted as an easy and cheap addition to more labor-intensive or expensive recipes during the [[Great Depression]] and [[World War II]].<ref name=":2" /> The release of lime-flavored Jell-O during the Great Depression heightened the popularity of savory jello salads.<ref name=":5">{{Cite web |last=Grey |first=Sarah |date=February 7, 2023 |title=A Social History of Jell-O Salad: The Rise and Fall of an American Icon |url=https://www.seriouseats.com/history-of-jell-o-salad |website=Serious Eats}}</ref> |
||
Jello salads were especially fashionable in the suburbs in the 1950s.<ref name=":1" /> They were seen as a marker of sophistication and status, indicating that a housewife had time to prepare elaborate jello molds and that her family could afford a refrigerator.<ref name=":3">{{Cite web |last=Levitt |first=Aimee |date=2024-02-29 |title=In ‘Joys of Jell-O,’ There’s Nothing You Can’t Do With Colored Gelatin |url=https://www.eater.com/24081080/joys-of-jello-cookbook-1961 |access-date=2024-04-29 |website=Eater |language=en}}</ref> In response to the mid-century popularity of jello salads, Jell-O released several savory flavors, including seasoned tomato and celery.<ref name=":4">{{Cite web |last=Meyersohn |first=Nathaniel |date=2022-11-19 |title=How Jell-O lost its spot as America’s favorite dessert {{!}} CNN Business |url=https://www.cnn.com/2022/11/19/business/jell-o-america-dessert-ctpr/index.html |access-date=2024-04-29 |website=CNN |language=en}}</ref> |
|||
| ⚫ | |||
| ⚫ | Jello salad fell out of fashion in the 1960s and 70s. The rise of [[Julia Child]] and the popularization of [[French cuisine|French cooking]] in the United States made the jello salad appear less elegant, and dieting trends eventually turned against sugary food like Jell-O.<ref name=":4" /><ref name=":5" /> Jello salad is now most popular in rural areas of the upper [[Midwestern United States|Midwest]] and in [[Utah]], where Jell-O is the official state snack.<ref name=":3" /> |
||
'''Varieties''' |
'''Varieties''' |
||
Jello salad can be either savory or sweet. Sweet jello salads commonly include fresh fruits, [[Fruit salad|fruit cocktail]], nuts, [[Marshmallow|marshmallows]] and [[whipped cream]].<ref name=":3" /><ref name=":5" /> Savory jello salad ingredients include vegetables, olives, nuts, meat, [[seafood]] and [[Boiled egg|boiled eggs]], with [[tomato juice]], lemon juice or [[vinegar]] added to the gelatin for flavoring.<ref name=":2" /><ref name=":5" /> |
|||
Jello salad can be either savory or sweet, though savory varieties are primarily prepared as a [[kitsch]] novelty today.<ref>{{Cite web |last=Oatman-Stanford |first=Hunter |title=Making, and Eating, the 1950s’ Most Nauseating Jell-O Soaked Recipes |url=https://www.collectorsweekly.com/articles/the-1950s-most-nauseating-jell-o-soaked-recipes/ |access-date=2024-04-29 |website=Collectors Weekly |language=en}}</ref> |
|||
<references /> |
<references /> |
||
Latest revision as of 23:46, 29 April 2024
To Edit[edit]
Jello salad[edit]
History
Early gelatin-based precursors to the jello salad included fruit and wine jellies and decorative aspic dishes, which were made with commercial or homemade gelatin. Gelatin was time-consuming to cook, and commercial gelatin was produced in shreds or strips until the late 19th century and needed to be soaked for a long time before use.[1] In 1894, the Knox Company produced the first commercial granulated gelatin, followed by Jell-O a few years later.[2] The name "jello salad" is derived from the genericization of the Jell-O brand name. The convenience of jello made gelatin-based dishes easier to prepare at home, compared to early jellies and aspics.
One of the earliest examples of jello salad is Perfection Salad, developed by Mrs. John E. Cook of New Castle, Pennsylvania in 1904. The original salad called for chopped cabbage, celery and red peppers in a plain aspic mold.[1] Perfection Salad won third prize in a Better Homes and Gardens recipe contest and popularized the concept of the jello salad in the United States.[3] Jello acted as an easy and cheap addition to more labor-intensive or expensive recipes during the Great Depression and World War II.[3] The release of lime-flavored Jell-O during the Great Depression heightened the popularity of savory jello salads.[4]
Jello salads were especially fashionable in the suburbs in the 1950s.[2] They were seen as a marker of sophistication and status, indicating that a housewife had time to prepare elaborate jello molds and that her family could afford a refrigerator.[5] In response to the mid-century popularity of jello salads, Jell-O released several savory flavors, including seasoned tomato and celery.[6]
Jello salad fell out of fashion in the 1960s and 70s. The rise of Julia Child and the popularization of French cooking in the United States made the jello salad appear less elegant, and dieting trends eventually turned against sugary food like Jell-O.[6][4] Jello salad is now most popular in rural areas of the upper Midwest and in Utah, where Jell-O is the official state snack.[5]
Varieties
Jello salad can be either savory or sweet. Sweet jello salads commonly include fresh fruits, fruit cocktail, nuts, marshmallows and whipped cream.[5][4] Savory jello salad ingredients include vegetables, olives, nuts, meat, seafood and boiled eggs, with tomato juice, lemon juice or vinegar added to the gelatin for flavoring.[3][4]
- ^ a b Shapiro, Laura (2008). Perfection Salad: Women and Cooking at the Turn of the Century. University of California Press.
- ^ a b Wall, Wendy (Winter 2006). "Shakespearean Jell-O: Mortality and Malleability in the Kitchen". Gastronomica. 6 (1).
- ^ a b c Manty, Kris (June 21, 2023). "How Jell-O Salads Created a Culinary Sensation". Kovels Antique Trader.
- ^ a b c d Grey, Sarah (February 7, 2023). "A Social History of Jell-O Salad: The Rise and Fall of an American Icon". Serious Eats.
- ^ a b c Levitt, Aimee (2024-02-29). "In 'Joys of Jell-O,' There's Nothing You Can't Do With Colored Gelatin". Eater. Retrieved 2024-04-29.
- ^ a b Meyersohn, Nathaniel (2022-11-19). "How Jell-O lost its spot as America's favorite dessert | CNN Business". CNN. Retrieved 2024-04-29.