Wiggly all-purpose Jell-O still has a place at the table

Recently, a friend of mine was disparaging the merits of Jell-O, saying without a doubt, she would “never touch it again.” I was a little shocked because I don’t think I’ve ever pondered the merits or demerits of the wiggly all-purpose stuff.

I haven’t really experienced any Jell-O delights or disgusts recently, but I do recall a good many uses for it throughout my lifetime. It seemed a wonderful dessert for toddlers, could be sweet, combined with fruit and whipped cream, tart, combined with vegetables, fun when made in molds as jiggler finger foods, or just plain enjoyable by itself. And who could forget the J-E-L-L-O jingle?

Research tells us gelatin, a protein produced from collagen extracted from boiled bones, connective tissue and other animal products, has been a component of food, particularly desserts, since the 15th century.

In 1897 carpenter and cough syrup manufacturer Pearle Bixby Wait trademarked a gelatin dessert called Jell-O after adding strawberry, raspberry, orange and lemon flavoring to granulated gelatin and sugar. When, in 1930, aspic salads had become popular, the flavor lime was added. Popular salad recipes often included ingredients like cabbage, celery, green peppers and even cooked pasta.

One magazine article I read said an alternative recipe calls for the addition of alcoholic beverages to the mix — called a “Jell-O shot.” The author said these can be served in plastic or paper cups, but shot glasses are more attractive. The author also cautions that because of being mixed with Jell-O, the alcohol is absorbed more slowly, causing people to underestimate how much they have consumed, so they need to monitor their intake.

It was during the 1930s Jell-O’s sponsorship made comedian Jack Benny the dessert’s spokesperson, upping its popularity. Later, in the ‘80s, Bill Cosby took over the position, and Sparkling Jell-O, a carbonated version touted as the “Champagne of Jell-O,” was introduced.

In 2001 Utah’s State Senate recognized Jell-O as its favorite snack food, and during the 2002 Winter Olympics, the souvenir pins included one depicting green Jell-O. There is even a Jell-O Museum in LeRoy, New York.

Today, there are seemingly a zillion flavors and compositions of the longtime dessert. I guess people aren’t serving it as much, as I can’t remember the last time I ate it. Writing this has kind of given me a desire to give it another try. In fact, I think I may get some at the grocery next time I go and take a new Jell-O creation to my next book club meeting instead of my usual pickled asparagus.