HELLO “There’s Always Room for Jell-O 🤓” This is the campaign slogan of a simple gelatin dessert that today is known as “America’s Most Famous Dessert 🙈” The success story is one, the result of advertising and merchandising methods, new and different, never before employed. Salesmen, well-trained, well groomed, well versed in the art of selling went out in “spanking rigs, drawn by beautiful horses” into the roads, byroads, fairs, country gatherings, church socials, and parties to advertise theirproduct. First came team-drawn wagons, to be followed by smart auto-cars. Pictures, posters, and billboards over the American landscape, as well as page ads in magazines, carried the Jell-O Girl and the six delicious flavors into the American home. 
1845 – Peter Cooper (1791-1883), industrialist, inventor, and philanthropist, secured a patent (US Patent 4084) for a gelatin dessert powder called Portable Gelatin, requiring only the addition of hot water. Nothing was done with this patent for another fifty years. Mr. Cooper did not set out purposely to discover dessert gelatine. He was more interested in glue. For many years, food manufacturers experimented with gelatine but no one was able to come up with an appealing product. It looked bad and did not taste very good. While Cooper patented its manufacture, he had done little to commercialize it. He packaged it for sales to cooks, but there was little interest. He had sold the patent to Pearl Wait, a cough syrup maker, in 1895. Inventor of the steam locomotive, secured a patent for a gelatin dessert powder called Portable Gelatin, requiring only the addition of hot water. (revised by Malcom Corley on December 30, 2021) 
A recent finding by seriouseats.com reports how while Jell-O products are still very popular as snacks and desserts, the Jell-O salad—particularly in its savory forms—had fallen from culinary favourr by the early 1980s. Though you’ll still find it in church basements across America, today you’re just as likely to see Jell-O salads on blogs like the Gallery of Regrettable Food. What makes the Jell-O salad such an icon of its time? Shaped by the rise of home economics, the industrialization of the food system, World War II, and changing expectations about women’s labor, few foods can tell us more about life in 20th-century America than the wobbling jewel of domestic achievement: the Jell-O salad. 
Gelatin, the main ingredient in Jell-O, has been an after dinner delicacy for the wealthy dating all the way back to at least the 15th century. The tasteless, odorless protein is made by extracting collagen, found in connective animal tissues, from boiled bones of animals (usually from cows and pigs). It was (and still is) a time-consuming task to make gelatin. During the Victorian age, gelatin was extracted by boiling cow or pig hooves in a giant kettle for several hours. Next, the liquid would be strained and the bones discarded. The liquid was then left out for a day, give or take, to settle. After skimming the fat off the top, flavoring was added and, voila, a gelatin dessert was born!