Gelatin desserts (also jelly or jello) are desserts made with a sweetened and flavoured processed collagen product (gelatin). This kind of dessert was first recorded as jelly by Hannah Glasse in her 18th-century book The Art of Cookery, appearing in a layer of trifle. Jelly is also featured in the best selling cookbooks of English food writers Eliza Acton and Isabella Beeton in the 19th century.
They can be made by combining plain gelatin with other ingredients or by using a premixed blend of gelatin with additives. Fully prepared gelatin desserts are sold in a variety of forms, ranging from large decorative shapes to individual serving cups.
Popular brands of premixed gelatin include: Aeroplane Jelly in Australia, Hartley's (formerly Rowntree's) in the United Kingdom, and Jell-O from Kraft Foods and Royal from Jel Sert in North America. In the United States and Canada, this dessert is known by the genericized trademark "jello".
Before gelatin became widely available as a commercial product, the most typical gelatin dessert was "calf's foot jelly". As the name indicates, this was made by extracting and purifying gelatin from the foot of a calf. This gelatin was used for savory dishes in aspic, or was mixed with fruit juice and sugar for a dessert.
In the eighteenth century, gelatin from calf's feet, isinglass and hartshorn was colored blue with violet juice, yellow with saffron, red with cochineal and green with spinach and allowed to set in layers in small, narrow glasses. It was flavored with sugar, lemon juice and mixed spices. This preparation was called jelly; English cookery writer Hannah Glasse was the first to record the use of this jelly in trifle in her book The Art of Cookery, first published in 1747. Preparations on making jelly (including illustrations) appear in the best selling cookbooks of English writers Eliza Acton and Isabella Beeton in the 19th century.
Due to the time-consuming nature of extracting gelatin from animal bones, gelatin desserts were a status symbol up until the mid-19th century as it indicated a large kitchen staff.
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Jell-O is an American brand offering a variety of powdered gelatin dessert (fruit-flavored gels/jellies), pudding, and no-bake cream pie mixes. The original gelatin dessert (genericized as jello) is the signature of the brand. "Jell-O" is a registered trademark of Kraft Heinz, and is based in Chicago, Illinois. The dessert was especially popular in the first half of the 20th century, remaining popular in certain demographics. The original gelatin dessert began in Le Roy, New York, in 1897, when Pearle Bixby Wait trademarked the name Jell-O.
A thickening agent or thickener is a substance which can increase the viscosity of a liquid without substantially changing its other properties. Edible thickeners are commonly used to thicken sauces, soups, and puddings without altering their taste; thickeners are also used in paints, inks, explosives, and cosmetics. Thickeners may also improve the suspension of other ingredients or emulsions which increases the stability of the product. Thickening agents are often regulated as food additives and as cosmetics and personal hygiene product ingredients.
Isinglass (ˈaɪzɪŋɡlæs,_-ɡlɑːs ) is a substance obtained from the dried swim bladders of fish. It is a form of collagen used mainly for the clarification or fining of some beer and wine. It can also be cooked into a paste for specialised gluing purposes. The English word origin is from the obsolete Dutch huizenblaas – huizen is a kind of sturgeon, and blaas is a bladder, or German Hausenblase, meaning essentially the same. Although originally made exclusively from sturgeon, especially beluga, in 1795 an invention by William Murdoch facilitated a cheap substitute using cod.
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