Fruit in Jelly, Jelly as Fruit

Fruit in Jelly - 18th century

TAKE some mould jelly, made as before directed, and procure a mould, either long or round, about three inches deep. Put some jelly at the bottom of the mould, about a quarter of an inch thick. As soon as it is cold, put in ripe peaches, grapes, or any sort of ripe fruit, or preserved fruit, or China oranges cut in quarters, or in any shape you fancy. Put in a little jelly blood warm, and let it stand till it is cold, to fasten your fruit in its place, otherwise it will rise up. Then fill up your mould with blood-warm jelly, let it stand till it is thoroughly cold, then turn it into a dish, and garnish it to your fancy. These jellies look exceedingly well in a dish, if you take care to put in your fruit nicely, so as to shew it to advantage, and your jelly be very clear.
Collingwood, Francis. "The Universal Cook." 1792

Orangeo, or Jelly shaped as an Orange - 19th century

...Have your moulds made precisely in the shape and size of common oranges, making each one in two equal halves, which will fit very closely when put together, with the exception of a small hole at one end, that must be, to pour the jelly into the moulds.  Wet them with water, to make the jelly come out smoothly, pour in your jelly, and set them by to congeal.  After which, open the mould, and turn out the jelly; sprinkle the grated orange peel regularly over the moulds, wet your jelly balls with a little jelly that is luke warm, put them in the moulds, press them together, and set them in ice till the jelly and orange peel consolidates; then turn them out into a glass dish.
[Other recipes with moulds shaped as peaches, radishes, snow balls.]
Bryan, Lettice, "The Kentucky Housewife." Cincinnati: 1839

Jelll-O Fruit Salad - early 20th century

"Jell-O is not Gelatine. Do not confuse Jell-O with gelatin, for they are not the same. There is gelatin in Jell-O, but Jell-O is a prepared dessert and gelatin is not. Jell-O contains the different ingredients required to make the usual dessert."

In the early 1900s, Jell-O gelatin flavors were chocolate, strawberry, raspberry, lemon, orange, cherry, and peach. Jell-O Ice Cream Powder for pudding, ice cream, sherbet, and ices came in five flavors - vanilla, strawberry, lemon, chocolate and unflavored.

Image from: "Jell-O, America's Most Famous Dessert" c1910, in Duke University’s Emergence of Advertising in America HERE

©1999-2013 Patricia Bixler Reber