The story of Jell-o and Gelatin.
Gelatin has been around for centuries, unlike Jell-o. Jell-o is made from gelatin, which is made from animal collagen. A hundred years ago gelatin was only used to preserve foods, by binding and sealing them inside a moist, sticky, and gelatinous layer. Aspic-wrapped ham is one example of how gelatin can preserve meat.
Jello was invented in 1845! The inventor sold the patent to someone else, who in turn sold it to someone else after being unable to sell the product. Finally, salesmen were sent out to give out thousands of jell-o cookbooks and demonstrate the product, and jell-o finally made it's mark and started to become popular.
By 1930, congealed salads were in vogue and lime flavored jell-o was a popular ingredient in these aspic and salad recipes. Savory jell-o flavors became available in the 1950's such as Italian, mixed vegetable, tomato and celery jell-o . These savory flavors are now discontinued in the history of jell-o.
The jell-o jingle was created in 1934, J-E-L-L-O, you all know those five notes!
Chocolate jell-o was added to the history inventory in 1936 and was an instant pudding, which was made with milk. The jell-o no-bake dessert line was launched in 1966, which allowed a cheesecake to be made in just 15 minutes.
"There's always room for jell-o" was coined in 1964. Jell-o Pudding Pops were created in 1971 (loved those) and in 1971 arrived Jell-o 1-2-3, which was a dessert that separated into three layers as it cooled - remember that one?
The history of jell-o has had many false starts, and some flavors did not work out, but jell-o takes us back, and although it is not quite as popular today, we all have had jello at one time.
So for a throwback to the 70's, here's my Pistachio Pudding Cake - updated, of course.
- 1 box Yellow Cake Mix
- 4 eggs
- 1/2 cup oil
- 8 oz. club soda
- 1 box Instant Pistachio Pudding
Pistachio Cream Filling:
- 2 pkgs. Instant Pistachio Pudding
- 3 cups cold milk
- 1/4 cup chopped pistachios
- 1 cup heavy cream, whipped with 3 Tbsp. sugar
- 8 oz. semi-sweet chocolate chips
- 3/4 cup heavy cream
- 2 Tbsp. unsalted butter
Assembly your cake layers, filling with pistachio cream filling and leaving the top layer unfrosted. Chill for 30 minutes while ganache is cooling.
Drizzle ganache over entire cake. Top with chopped pistachio nuts. Chill until ready to serve.