Introduction | A-E | F-P | Q-Z | Non-alc. | Other Recipes | Pudding | Tips | FAQ | History | Flavors | Want Ads | Links | Gallery | Index | liquor | misc. ingredients
This is Volume 5-C - History and Anecdotes.
From the time that Jell-O was first introduced in the late 1800's until about 1924, it was made with boiling water and then left on the sink to cool. Gelatin does not need refrigeration nor ice cubes to set; it's just helpful if one wants to eat it sooner! By 1924 it was advertised that Jell-O could be "cooled quickly by dissolving a package in one-half pint of boiling water and then adding one-half pint of ice water and setting it in cracked ice."
Blocks of ice were kept in an "icebox" and chips were knocked off with an ice pick! Ice was delivered to homes year round. It was also common to prepare it by whipping it with a beater after it started to thicken. Hopes this helps!
The Jell-O Lady
Introduction | A-E | F-P | Q-Z | Non-alc. | Other Recipes | Pudding | Tips | FAQ | History | Flavors | Want Ads | Links | Gallery | Index | liquor | misc. ingredientsThe Jellophile / C.M.J. (Chaz) Baden / hazelweb at boston-baden.com