Jell-O culinary pamphlet, 1933

Photo by Kevin Grady/Radcliffe Institute

The mass production and canny advertising of Jell-O early in the 20th century made what was once a fussy and time-consuming dish into an extraordinarily popular staple of the American dinner table. Free pamphlets, such as this one and more than 4,000 others in the Library’s culinary pamphlet collection, gave cooks new recipe and meal ideas while providing effective advertising for the manufacturers.
 
What Mrs. Dewey Did with the New Jell-O! 48 Fascinating New Recipes, Le Roy, New York: Jell-O Company, 1933

Catalog record:

http://id.lib.harvard.edu/alma/990147259890203941/catalog

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