Also since the 1960’s we have risen to an affluent society when even the poor have had access to plenty of money. For instance, when I ate Jell-o for an upset stomach, today people simply give their children medicine. Many factors are attributed to this fact like lifestyle and family sizes. With canned pineapple scalding is not necessary.Ī steady decline in the sales of Jell-o has been seen since the 1060’s. It contains an enzyme which causes the gelatin to liquidly. NOTE: Problems always arise when trying to add fresh pineapple juice or pulp to the recipe. The softened gelatin may also be stirred over hot water until dissolved and then add all cold liquid. To hasten setting half of the liquid can be added hot to dissolve it and then the other half added cold. Plain gelatin dissolves easily if first softened in a little cold liquid and then stirred into hot liquid. Gelatin dessert recipes can be made with unflavored or a variety of delicious flavors. If I was sick with an upset stomach when I was little, Mom would let me drink a little warm gelatin before it set up. It provides light food to the body without upsetting the stomach. Jell-o or other brands of flavored gelatin were (and still are by those who know) made for people, especially children who suffer with illnesses. Pour into 4 dessert dishes refrigerate at least 20 minutes or until set. Place water and ice in blender with gelatin blend until smooth (about 30 seconds). ![]() Add enough ice to the cold water to measure 1 ¼ cups. ½ Cup thawed Cool Whip Lite Whipped ToppingĪdd boiling water to the gelatin in a medium bowl stir until dissolved pour into blender.1 Package (3 ounces) strawberry sugar free gelatin.Pour into 3 or 4 ring mold chill until firm and unmold.ĭo you remember JELL-O 1-2-3? Here is how Kraft says you can make it: Stir in sour cream chill until slightly thickened and beat NOTE: Mixture may look curdled but will become smooth. ![]() 1 Package (3 ounces) Jell-o gelatin (Any flavor)ĭissolve gelatin, sugar and salt in boiling water stir in.Loosen around sides of paper remove sides of pan and paper.įrost sides and top with whipped cream serves 12. For this reason I placed the cake in the freezer while whipping the last layer.Īfter adding the last flavor (Or layer) chill overnight NOTE: The last flavor (strawberry) started to set up on the counter top and was ready to be whipped. NOTE: The next flavor (lime) was not ready to be whipped for 1 hour I left the black raspberry in the refrigerator until then.Ĭontinue other flavors letting each layer chill until set Spoon evenly into prepared pan chill until set but not Whip black raspberry gelatin until fluffy (Tip above). NOTE: This first flavor took me 1 hour and 10 minutes. Smoothly line sides of 9 or 10 inch spring form pan with wax paper cut to extend 3 inches above pan.ĭissolve each package Jell-o separately in 1 cup boilingĪdd ¼ cup of cold water to each chill ONLY black raspberry until very 1 Package (3 0unces each) each Jell-o black raspberry,.In my opinion it would make a better dessert if layered in a clear glass bowl. IMPORTANT NOTE: This dessert is not one that you would want to take anywhere. This gelatin dessert recipe makes a beautiful presentation. Beat with electric mixer until gelatin is fluffy and thick Prepare Jell-o as directed on package and chill JELL-O TIP: How to whip Jell-0 gelatin? This easy techniqueĬhanges the texture of Jell-o. All of a sudden, it disappeared from the grocery shelf and I never heard why. My family became “hooked” on it so I prepared it every week. When I learned how to make this gelatin dessert recipe I saw that it would set up in layers it had a delicious berry flavor blended with cream. It was called Jell-o 1-2-3 and coupons were given out to try it. In the 1970’s, one of my favorite Jell-o products appeared in the markets. There were even some vegetable flavors at one time but I think those have all been removed at least I haven’t seen any of these for years. Mom learned how to make gelatin dessert recipes because they were cheap, very light and versatile by adding different fruits.Īll kinds of new flavors were continually coming out in gelatins. During the “baby boomer” years (1946 to 1964), sales continued to soar. ![]() The expensive Victorian product became one of the cheapest desserts you could make. The Jell-O brand became so popular that all recipes of this type were referred to as “Jell-O” even the non flavored off-brand gelatin.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |