The ’50s Kitchen Loved Jell-O
The 1950s was a glorious moment for culinary culture when Jell-O first came into existence. The brand marketed itself as a product that could elevate the flavor of any food. It was also attractive to the health-conscious market as it is naturally low in calories. It could be used to coat vegetables, sandwiches, meat, and to keep food fresher for longer.
It was only a matter of time when salads and Jell-O molds gained popularity. Homemakers got creative with it as it became centerpieces for parties, church suppers, and potlucks.
Savory Flavored Jell-O
Jell-O is known to complement any dessert perfectly. Flavors like lime, lemon, and cherry, can be very refreshing, satisfying any sweet tooth, especially when combined with fresh fruits, whipped cream, marshmallows, and the list goes on. Halfway through the brand’s journey, savory Jell-O recipes became a thing. Yeah, salty Jell-O dishes! Molded salads using hard-cooked eggs, veggies, and meat. It became a staple for social events like cocktails, bridge games, and luncheons.
The Phased Out Flavors
Over the years, Jell-O has introduced a plethora of flavors to the market in the hopes of keeping the craze alive. Here’s a list of the flavors that have come and gone (thankfully):
Vegetable Seasoned Tomato
Sparkling Mandarin Orange
The sales of the company dwindled during the ’80s, forcing them to focus on sweets and snacks. They targeted a younger demographic, which essentially is what saved the company from bankruptcy.