The peanut butter and jelly sandwich is such a staple of American childhood that it seems like it has been around forever. In fact, there are people alive today in America who grew up in a world when the PB&J sandwich was not well-known. The first known reference to a peanut butter and jelly sandwich was in a 1901 cookbook.
The first reference of peanut butter dates back to about 1000 BC with the Ancient Incas. Records show both Africans and Chinese grinding peanuts into a paste early in the 15th century. Marcellus Gilmore Edson of Montreal, Quebec was the first person to patent peanut butter. He was issued with US patent #306727 in 1884. J.H. Kellogg of cereal fame, secured US patent #580787 in 1897 for his 'Process of Preparing Nutmeal', which produced a "pasty adhesive substance" that Kellogg called 'nut-butter.' George Washington Carver was born only a few years before Edson's patent was issued and he did develop a number of uses for the peanut, but he did not invent peanut butter.
US law dictates that any product labeled “peanut butter” in the United States must be at least 90 percent peanut. Eighty percent of the peanut butter sold in the U.S. is creamy, while seventeen percent is crunchy. The rest is mixed.
The jelly part of the sandwich could mean jelly, jam, or other fruit preserves. It has also been around for a long time, going all the way back to at least the first century, mentioned in 'Of Culinary Matters' by Marcus Gavius Apicius.
Mr. Welch developed Grapelade from Concord grapes in 1918, which proved to be extremely popular among the troops during World War I. When they got back from the war, they spread the practice of using it on bread. I just enjoyed a PB&J on a toasted English Muffin.
Showing posts with label Jelly. Show all posts
Showing posts with label Jelly. Show all posts
Jul 8, 2016
Jan 22, 2016
Peanut Butter Day
Peanuts are native to the
Americas and since Aztec times have been made into a paste to be
eaten. Modern peanut butter originated in the late 1800’s with the
first patent dating back to 1884, but it was much runnier than
modern versions.
Dr. John Harvey Kellogg patented another paste in 1895 that is much more similar to what we see today and served it to patients at the Battle Creek Sanitarium as a health supplement. It was originally so expensive that it became a staple of luxury in the early 1900’s and was commonly served in upper class tearooms that populated New York and was paired with a wide array of foods such as cheese, celery, watercress, pimento, and crackers.
The first reference of peanut butter paired with jelly is from a recipe by Julia Davis in 1901, and by 1920 the sandwich caught the attention of less wealthy members of society and spread peanut butter around the nation.
As the price of peanut butter lowered, it became extremely popular with children and today it is one of the most widespread food items in America. In fact, the spread is so popular there is even a National Peanut Butter Day on January 24th.
Dr. John Harvey Kellogg patented another paste in 1895 that is much more similar to what we see today and served it to patients at the Battle Creek Sanitarium as a health supplement. It was originally so expensive that it became a staple of luxury in the early 1900’s and was commonly served in upper class tearooms that populated New York and was paired with a wide array of foods such as cheese, celery, watercress, pimento, and crackers.
The first reference of peanut butter paired with jelly is from a recipe by Julia Davis in 1901, and by 1920 the sandwich caught the attention of less wealthy members of society and spread peanut butter around the nation.
As the price of peanut butter lowered, it became extremely popular with children and today it is one of the most widespread food items in America. In fact, the spread is so popular there is even a National Peanut Butter Day on January 24th.
Nov 14, 2014
Six Fruit Spreads
Jelly, jam and preserves are all made
from fruit mixed with sugar and pectin. The difference between them
comes in the form that the fruit takes. Pectin is an indigestible
carbohydrate. It is found in the cell walls of most fruit. When
heated with sugar in water, it gels, giving jam, jelly, and
preserves their thickness.
Jam is a thick mixture of pulp or crushed fruit, pectin, and sugar that is boiled gently and quickly until the fruit is soft and has an organic shape. It spreads easily and can form a blob. In addition to being a spread, jams are also good for fillings. Jam tastes much like the original fresh fruit.
Jelly is made from sugar, pectin, acid, and fruit juice and is a clear spread that is firm enough to hold its shape. Jellies can also be made from ingredients other than fruit, such as herbs, tea, wine, liqueurs, flowers, and vegetables. Unlike a jam's fresh flavor of the original fruit, a jelly's flavor is that of the fruit after several hours of cooking.
Marmalade is a spread made from the peel and pulp of fruit. Marmalade is cooked for a long time, has no pectin, and is used as spreads and glazes. It is a balanced combination of clear jelly with pieces of fruit suspended in it. This fruit may or may not be citrus. Marmalade, like jelly, does not taste of fresh fruit, though the pieces of whole fruit maintain much of the original brightness of flavor.
Preserves are spreads that have chunks of fruit in a syrup or jam. It is a broad category that includes jam, jelly, and marmalade, as well as pickles, chutneys, and any other canned food. Basically, food which lasts longer than it would on its own is considered a preserve.
Fruit butter is a smooth and creamy spread that is created by slow-cooking fruit and sugar until it reaches the right consistency. These types of spreads are sometimes translucent and often opaque. Fruit butters are best used as a spread or filling. It is a variety of jelly and is whipped or cooked down until it becomes extremely thick
Conserves are basically a jam, made with dried fruits and nuts and cooked. They have a very thick and chunky texture. Conserves work very well as a spread and as a condiment for meats and cheeses.
According to the US Food and Drug Administration, jam and preserves are considered the same thing. Generally a fruit spread is a preserve if the fruit chunks are somewhat large and it is called a jam if the chunks are relatively small and mashed.
Jams and jellies are sweeter and have about half the calories of butter or margarine and unlike butter and margarine, contain zero fat.
Jam is a thick mixture of pulp or crushed fruit, pectin, and sugar that is boiled gently and quickly until the fruit is soft and has an organic shape. It spreads easily and can form a blob. In addition to being a spread, jams are also good for fillings. Jam tastes much like the original fresh fruit.
Jelly is made from sugar, pectin, acid, and fruit juice and is a clear spread that is firm enough to hold its shape. Jellies can also be made from ingredients other than fruit, such as herbs, tea, wine, liqueurs, flowers, and vegetables. Unlike a jam's fresh flavor of the original fruit, a jelly's flavor is that of the fruit after several hours of cooking.
Marmalade is a spread made from the peel and pulp of fruit. Marmalade is cooked for a long time, has no pectin, and is used as spreads and glazes. It is a balanced combination of clear jelly with pieces of fruit suspended in it. This fruit may or may not be citrus. Marmalade, like jelly, does not taste of fresh fruit, though the pieces of whole fruit maintain much of the original brightness of flavor.
Preserves are spreads that have chunks of fruit in a syrup or jam. It is a broad category that includes jam, jelly, and marmalade, as well as pickles, chutneys, and any other canned food. Basically, food which lasts longer than it would on its own is considered a preserve.
Fruit butter is a smooth and creamy spread that is created by slow-cooking fruit and sugar until it reaches the right consistency. These types of spreads are sometimes translucent and often opaque. Fruit butters are best used as a spread or filling. It is a variety of jelly and is whipped or cooked down until it becomes extremely thick
Conserves are basically a jam, made with dried fruits and nuts and cooked. They have a very thick and chunky texture. Conserves work very well as a spread and as a condiment for meats and cheeses.
According to the US Food and Drug Administration, jam and preserves are considered the same thing. Generally a fruit spread is a preserve if the fruit chunks are somewhat large and it is called a jam if the chunks are relatively small and mashed.
Jams and jellies are sweeter and have about half the calories of butter or margarine and unlike butter and margarine, contain zero fat.
Oct 4, 2013
Beer Spread
Chocolate beer spread has hit the shelves at
Selfridges stores in the UK as the result of a collaboration between
an Italian chocolate maker and beer brewer. The result is a sweet
and beer-perfumed jelly with an intense scent and a full-bodied
taste, perfect for spreading on a slice of warm toast.
"Beer lovers rejoice, you can now enjoy your favorite tipple with cheeses and bread with Omid dark ale spreadable beer," explains the Selfridges sales pitch. ‘The beer spread provides a unique accompaniment for hors d’oeuvres and cheeses… or as a stuffing or garnish for tarts and cakes.’ I think I need some of that.
"Beer lovers rejoice, you can now enjoy your favorite tipple with cheeses and bread with Omid dark ale spreadable beer," explains the Selfridges sales pitch. ‘The beer spread provides a unique accompaniment for hors d’oeuvres and cheeses… or as a stuffing or garnish for tarts and cakes.’ I think I need some of that.
Apr 20, 2012
PB&J Vodka
The fragrance is predominately of peanuts, but it is complimented by the fresh fruit aroma of the raspberry. On the tongue, the roles are reversed and the raspberry flavor is more focal, giving it a velvety texture with a hint of vanilla on the side.
After I read about this I made and ate a peanut butter and jelly sandwich. Mmmm!
After I read about this I made and ate a peanut butter and jelly sandwich. Mmmm!
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