In 1923, the newly rechristened Jell-O Company launched "D-Zerta", an artificially sweetened version of Jell-O. Some Jell-O illustrated advertisements were painted by Maxfield Parrish. Celebrity testimonials and recipes appeared in advertisements featuring actress Ethel Barrymore and opera singer Ernestine Schumann-Heink. Within a decade, Genesee Pure Food Company added three new flavors, chocolate (discontinued in 1927), cherry, and peach, and it launched the brand in Canada. "America's Most Famous Dessert", 1910s advertisement Beginning in 1902, to raise awareness, Woodward's Genesee Pure Food Company placed advertisements in the Ladies' Home Journal proclaiming Jell-O to be "America's Most Famous Dessert." Jell-O was a minor success until 1904, when Genesee Pure Food Company sent armies of salesmen into the field to distribute free Jell-O cookbooks, a pioneering marketing tactic. Initially, Woodward struggled to sell the powdered product. Various elements were key to Jell-O becoming a mainstream product: new technologies, such as refrigeration, powdered gelatin and machine packaging, home economics classes, and the company's marketing. Part of the legal agreement between Woodward and Wait dealt with the similar Jell-O name. In 1899, Wait sold Jell-O to "Orator Francis Woodward", whose Genesee Pure Food Company produced the successful Grain-O health drink. Wait and his wife, May, added strawberry, raspberry, orange, and lemon flavoring to granulated gelatin and sugar. In 1897, in LeRoy, New York, carpenter and cough syrup manufacturer Pearle Bixby Wait trademarked a gelatin dessert called "Jell-O". This powdered gelatin was easy to manufacture and easier to use in cooking. In 1845, a patent for powdered gelatin was obtained by industrialist Peter Cooper, who built the first American steam-powered locomotive, the Tom Thumb. 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): Pearle 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 Jell-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. When water is added and the mixture is allowed to sit in the fridge for a few hours, it solidifies. He and his wife May had made the product by adding strawberry, raspberry, orange, and lemon flavoring to sugar and granulated gelatin (which had been patented in 1845). The original gelatin dessert began in Le Roy, New York, in 1897, when Pearle Bixby Wait trademarked the name Jell-O. The dessert was especially popular in the first half of the 20th century, remaining popular in certain demographics. "Jell-O" is a registered trademark of Kraft Heinz, and is based in Chicago, Illinois. The original gelatin dessert ( genericized as jello) is the signature of the brand. Jell-O is an American brand offering a variety of powdered gelatin dessert (fruit-flavored gels/jellies), pudding, and no-bake cream pie mixes.
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