Desserts > History of Desserts > 20th Century and Modern Desserts > The Industrialization of Dessert Production

Retro Jell-O Mold: Celebrating Convenience and Mass Production

The Jell-O mold perfectly embodies the industrialization of dessert, showcasing convenience and affordability through pre-packaged gelatin. This recipe is a playful exploration of this iconic dessert, highlighting its historical significance and versatility.

Prep Time
30 minutes
Cook Time
0 minutes
Servings
6-8
Ingredients
  • 85 g Jell-O gelatin powder (any flavor)
  • 480 ml Boiling water
  • 480 ml Cold water
  • 300 g Canned fruit cocktail, drained
  • 115 g Cream cheese, softened
  • 60 ml Mayonnaise

Preparing the Gelatin

In a large bowl, dissolve the Jell-O gelatin powder in boiling water. Stir until completely dissolved, then add cold water.

Adding Fruits and Cream Cheese Mixture

Stir in the drained canned fruit cocktail. In a separate bowl, mix the softened cream cheese with mayonnaise until smooth. Gently fold the cream cheese mixture into the gelatin mixture. This will give the mold a creamy texture.

Molding and Chilling

Pour the mixture into a decorative mold. Cover the mold with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.

Unmolding

To unmold, dip the bottom of the mold briefly in warm water. Loosen the edges with a knife and invert onto a serving plate. Shake gently to release the mold.

Serving

Serve chilled as a retro dessert or side dish. Garnish with additional fruit or whipped cream, if desired.

Nutrition Facts Estimated per 100g of product

  • Calories: Approximately 120 kcal
  • Fat: 5g
  • Saturated Fat: 3g
  • Carbohydrates: 15g
  • Sugar: 12g
  • Protein: 2g
Note: These values are estimates and can vary based on the specific gelatin flavor and ingredients used.

Other Important Considerations for Nutrition

This dessert contains a moderate amount of sugar and fat, primarily from the cream cheese and fruit. Consider using sugar-free gelatin or low-fat cream cheese to reduce these levels. The nutritional value will vary based on the type of fruit and gelatin used.

← Renaissance Quince Tart: Sweetness from Sugar's Rise Syllabub: A 17th-Century Creamy Delight →

FAQ

  • Can I use fresh fruit instead of canned?

    Yes, but some fresh fruits like pineapple, kiwi, and papaya contain enzymes that can prevent the gelatin from setting properly. If using these fruits, cook them lightly before adding them to the gelatin.
  • Can I add vegetables to the Jell-O mold?

    Yes, savory Jell-O molds were popular in the mid-20th century. Consider adding vegetables like shredded carrots, celery, or olives for a savory twist.
  • How do I prevent the fruit from sinking to the bottom?

    Allow the gelatin to partially set in the refrigerator before adding the fruit. This will help suspend the fruit evenly throughout the mold.