Gelatin, Jelly, Gelée, and Jell-O Through The Ages, According to BA
Powdered gelatin's popularity has waxed and waned through the decades, but the magical substance that turns liquid into solid doesn't ever quit. Here, a look at its finest moments from Bon Appétit past and present.
1/18February 1963: Lime Divine
"If not the greatest invention since the wheel, the blender comes very close to it," declares Bon Appétit. One way to take advantage of this appliance: Make "Lime Divine," gelatin and hot water blended with sugar, "partially defrosted limeade," and crushed ice, then spooned into sherbet glasses to set.
2/18April/May 1966: Calcutta Salad
"Crispness, freshness, and beauty of ingredients score at the salad bowl." The instructions begin: "Make a nest of lettuce leaves; fill with shredded lettuce. Place pineapple slice in center, mount with cottage cheese, top with Chutney Mold. Mix cream cheese with milk until of spreading consistency...."
3/18December 1966: Mocha Crown Torte
"Blissfully sweet and rich-tasting, Mocha Crown Torte is a culinary triumph sure to please everyone, calorie-counting or not. Notice there isn't a single grain of sugar in this luscious confection. Instead, perfectly delicious sweetness is achieved through the use of the calorie-free sweetner, Sucaryl."
4/18May/June 1969: Buffet Veal and Ham Mousse
"We guarantee Veal and Ham Mousse will be disposed of in short order when you invite friends for a bridge-supper."
5/18July/August 1970: Molded Salad
"A brightly accented molded salad, with a sprightly seasoning, can be made beforehand."
6/18January/February 1971: Chocolate Soufflé
"The refrigerator soufflé is the maverick of the family, mainly in that it isn't tempermental; requiring neither baking nor rising. Gelatine is the ingredient that supplies both lightness and stability."
7/18May/June 1971: Rose Mold
"Party food should look as good as it tastes. That is why we are especially pleased with this frosted sandwich loaf, rose mold, and crown cake."
8/18November/December 1971: Brandied Bavarian Cream
"A dinner party, or special evening with friends, reaches its highest point when dessert, coffee, and brandy are served in the living room before a glowing fire. The most complementary dessert is one that repeats the brandy flavor in a subtly mysterious fashion."
9/18November/December 1974: California Waldorf Salad
"Something special to be thankful for is a beautiful salad chilling in the refrigerator, ready to crown the harvest table with an added touch of grace....The careful cook is always planning ahead, visualizing the table and calculating the time required for last minute details. That is why California Waldorf Salad deserves a place in your Thanksgiving plans."
10/18April/May 1975: Wine Cube Parfait
"The sparkling cubes of wine literally melt in the mouth."
11/18December 1976: White Wine Apic
"A demure seafood curry is surrounded by exotic sambals. Twin crown roasts of gingered lamb, rice studded with currants and pistachio nuts, and vegetables della robbia fill out the display along with white wine aspic and Indian bread."
12/18November 1978: Pineapple-Strawberry Gelatin Mold
"Children learn to dissolve gelatin, then stir in sour cream and fruit."
13/18September 1999: Pear and Sweet Wine Gelatin Parfaits
The occasion for featuring Jell-O this month: "In celebration of Jell-O's hundred-year anniversary, the company brought out a sparkling white grape flavor that is mixed with seltzer rather than water, giving it an appealing spritz." This recipe combined the sparkling grape jello with Muscat wine and more seltzer, and layered it with chopped pears.
14/18December 2000: Raspberry Gelatin with Fresh Fruit
"Gelatin gets new zip—and a nourishing boost—from red grape juice and pureed raspberries," writes Marie Simmons in Bon Appétit.
