Gelatin desserts were the province of royalty and the relatively well-to-do. Gelatin was sold in sheets and had to be purified, which was time-consuming. Gelatin was popularized in New York in the Victorian era with spectacular and complex jelly molds. Gelatin, a protein produced from collagen extracted from boiled bones, connective tissues, and other animal products, has been a component of food, particularly desserts, since the 15th century. (Left): Pearl Bixby Wait, creator of the "Jell-O" brand (right): Jell-O advertisement by the Genesee Pure Food Company, c. To make pie fillings, the same pudding products are prepared with less liquid. Ordinary Jello-O pudding is cooked on the stove top (with milk) then eaten warm or chilled, whereas Jell-O instant pudding is mixed with cold milk and chilled it sets up without cooking. Some non-gelatin pudding and pie-filling products are sold under the Jell-O brand. Fruit, vegetables, and whipped cream can be added to make elaborate snacks that can be molded into shapes. It is dissolved in hot water, then chilled and allowed to set. The powder contains powdered gelatin and flavorings, including sugar or artificial sweeteners. Jell-O is sold prepared (ready-to-eat), or in powder form, and is available in various colors and flavors.
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