Maybe it's because it comes in colors that don't exist in nature, or because I heard (and believed) as a kid that gelatin comes from horse hooves.
Whatever the reason, I have never much liked Jell-O, and especially Jell-O molds --colored gelatin rings and jiggly orbs floating with fruit and sometimes vegetables and nuts, which tend to make a special appearance on the Thanksgiving table. Call me contradictory, but for years I have wanted to visit the Jell-O Gallery in LeRoy, Genesee County, birthplace in 1897 of "America's favorite dessert.'' And thanks to my sisters, who went out of their way to get me there as part of a surprise birthday outing last month, the Jell-O Gallery is now officially crossed off my local food-related "bucket list.'' If If you like Jell-O -- or even if you don't like Jell-O but appreciate small towns and the quirky little museums often found in them -- there is no reason not to visit the Jell-O Gallery.
Just as there's always room for Jell-O, there's always time for an interesting diversion. If you're cruising down the Thruway on auto pilot to Rochester or Buffalo, poke 23 E. Main St., LeRoy, into your navigation device and give yourself an hour to stroll around the place and take in its charms.
You'll find product and promotional displays and hear entertainers like Jack Benny and Lucille Ball plug Jell-O.
An entire section of the gallery is dedicated to longtime Jell-O pitchperson Bill Cosby.
Long before America's current coffee craze, there was coffee-flavored Jell-O. The first flavors were orange, lemon, strawberry and raspberry. The ever-popular lime flavor debuted in 1930.
Things that float well in Jell-O: fresh fruits, like apples, bananas, orange and grapefruit sections, sliced peaches and pears, strawberries and fruit packed in light syrup. And marshmallows, of course.
Make sure to visit the gift shop, which has Jell-O pens, pencils, cookbooklets, clothing and more. And don't forget to have someone snap a souvenir photo for you.
Make-Your-Own Jell-O 1-2-3
Remember Jell-O 1-2-3? Abra-cadabra: Mix the package of Jell-O and watch it separate into three layers as it chills in the fridge! It was introduced in 1969, disappeared from store shelves in the 1980s, reappeared in the 1990s and disappeared again. You can make your own version of Jell-O 1-2-3 at home, thanks to this recipe from the Jell-O Gallery. You will need: 3/4 cup boiling water
1/2 cup cold water plus enough ice cubes added to equal 1 1/4 cups
1/2 cup whipped cream 1 3-ounce package Jell-O, any flavor In a blender, mix together the gelatin and boiling water. Add the ice/water mixture and mix until the ice cubes are melted. Mix in the whipped cream for 30 seconds. Pour into four dessert glasses. Refrigerate 30 minutes or more and serve. The Jell-O Gallery is open 10 a.m. to 4 p.m. Monday to Saturday and 1 p.m. to 4 p.m. Sundays through Dec. 31. From Jan. 2 to March 31, the museum is open 10 a.m. to 4 p.m. weekdays. Admission is $4 for adults. For more information, call (585) 768-7433.
Awesome photos! My dad worked at Kodak & the one thing i vividly recall from a childhood visit to Kodak Park was an exhibit about how film was made and for the part about where gelatin came from they had not only cows hoofs but also a piece of cowhide that still had hair on it. And that was when I stopped loving jello.
Posted by: Joyce Gramza | 11/20/2009 at 09:50 AM
I always figured 1-2-3 jello was snatched from the market because it caused cancer. This is way cool. Can one create 1-2-3 jello shots?
Posted by: Maureen | 11/18/2009 at 05:38 PM
Dear Mrs. Oodles,
Thank you for reading Eat First! But how can something with Jell-O and pretzels in it be called a salad?
XOXOX
Posted by: Margaret | 11/17/2009 at 09:16 PM
OMG! The lost recipe for Jell-O 1-2-3! I am no longer mad at you for not inviting me. Have we never discussed my love for all things Jell-O, including the truly wonderful Strawberry Pretzel Salad? I am not joking. Best stuff ever. p.s. very cute picture!
Posted by: barbara | 11/17/2009 at 08:57 PM