Whatever happened to Jell-O? It was once a staple on the kitchen table of most American families, and now it’s spotted about as often as an Elvis sighting. Kids today don’t like Jell-O.
But how can you not like Jell-O?
One of my favorite – if not my very favorite – desserts was a bowl of Strawberry Jello with homemade boiled custard. My Mama Ida made that for me every time I can to visit or when she came to our house for the holidays. It was the perfect combination.
When we were kids, every other commercial on TV was for J-E-L-L-O.
“There is always room for Jell-O.”
“Watch it wiggle, see it jiggle.”
We had it in salads, in molds and ate it plain. It came in a world of great flavors and eventually was offered sugar free – meaning you could eat a dessert with zero calories.
I cook for a family, and none of the kids like Jello. Even my own children aren’t fond of it. They liked it when they were babies, though. That’s one of the first foods we gave them. Hospitals also give patients Jell-O because it is inexpensive, easily digestible, and a source of simple carbohydrates for energy. It is particularly useful for patients recovering from surgery, those who have a reduced appetite, are nauseous, or are on a clear liquid diet.
Jell-O goes back a long way. The original gelatin dessert began in Le Roy, New York, in 1897, when Pearle Bixby Wait trademarked the name Jell-O. He and his wife May had made the product by adding strawberry, raspberry, orange, and lemon flavoring to sugar and granulated gelatin. The name Jell-O clicked and it has been around ever since.
In fact, I think Pearle and May would like it if I go make myself some Southern Boiled Custard and have some with my Jell-O tonight.
BTW, here’s how Mama Ida made Boiled Custard
1 quart whole milk
5 large eggs
1 cup sugar
1 teaspoon vanilla extract
Place milk in the top of a double boiler over simmering water. Stir occasionally until milk is heated through.
Beat eggs in a large bowl until light. Add sugar and mix well. Pour a small portion of hot milk into egg mixture, whisking constantly, until warmed and thinned. Pour mixture slowly back into hot milk, whisking constantly.
Cook and stir until custard is thick enough to coat the back of a spoon. Remove from heat and stir in vanilla. Transfer custard to a container and chill completely in the refrigerator before serving.
