[HN Gopher] Who Invented the Peanut Butter and Jelly Sandwich?
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Who Invented the Peanut Butter and Jelly Sandwich?
Author : b3morales
Score : 11 points
Date : 2021-12-05 18:23 UTC (4 hours ago)
(HTM) web link (www.nationalpeanutboard.org)
(TXT) w3m dump (www.nationalpeanutboard.org)
| ok_dad wrote:
| Now this is a great topic for HN! I feed so much PB&J to my kid
| because they won't eat anything else, and it's got a really good
| taste and nutrition profile for growing children who are picky.
|
| The best peanut butter is just made from peanuts and maybe a
| little salt; forget that sugar filled crap, find the good
| "natural" brand that has, "Ingredients: peanuts, salt" and it'll
| change your peanut butter life forever!
| b3morales wrote:
| I agree; if you have a food processor I can also recommend just
| making your own. It takes ~10 minutes a batch (though cleaning
| the machine by hand is a bit annoying, a dishwashing machine
| does it easily). You can make it taste exactly how you want and
| never have to deal with oil separation again.
| flatiron wrote:
| trader joes is my fav peanut butter.
|
| that being said, my kids love it, but can only eat it on
| weekends. our schools are strict no nuts. i asked if anyone
| actually had a peanut allergy and they said they didn't know,
| its just a policy.
| tmnvix wrote:
| Have you tried peanut butter and cheese sandwiches?
|
| My mum used to pack peanut butter and honey sandwiches for my
| school lunches. As a five-year-old, my dentist suggested peanut
| butter and cheese. Still eating them to this day. Though it has
| to be crunchy peanut butter.
| daneel_w wrote:
| I don't know. Who invented the cheese and orange marmalade
| sandwich?
| codeulike wrote:
| Jelly is Jam in UK speak, right?
| [deleted]
| b3morales wrote:
| Jelly and jam are distinct on both sides of the pond, I
| believe. They're both fruit preserves but jelly is strained to
| not contain solid pieces of of fruit.
|
| That said, you can also make a PB&J with jam.
| scoot wrote:
| Not exactly. US Jelly is more like UK Jelly (US Jello), but
| less viscous, yet spread like jam.
|
| I would call US Jelly "fruit flavoured", with a high water
| content, no fruit solids, and occasionally even artificial
| fruit flavours; whereas jam is typically around 2/3 real fruit
| (before boiling), 1/3 sugar, with no added water, so has a
| denser and more "lumpy" texture.
|
| Jelly also often comes in flavours not associated with Jam,
| like grape for example. (See also KoolAid, which is the US
| equivalent of Squash, but powdered, and also "watery" when made
| to manufactures instructions).
| dredmorbius wrote:
| Google's Ngram Viewer is a wonderful tool for tracking the
| evolution of concepts such as this.
|
| It does support an early 20th-century origin of the PB&J
| sandwich, and a rise in prevalence during WWII, though the real
| climb appears to start in the 1960s, presumably with mass-
| advertised grocery products.
|
| https://books.google.com/ngrams/graph?content=peanut+butter+...
| 11thEarlOfMar wrote:
| My friend's mom used to make peanut butter and tomato sandwiches.
| Sliced tomato, some salt and peanut butter. I can remember
| thinking they were pretty good for a while, but after a few
| encounters, the thought started to kill my apetite.
|
| This was in Illinois in the 70s, I never knew whether it was
| unique to that family, but I checked around and it's a thing:
|
| https://www.clermontsun.com/2011/07/08/the-origin-of-the-tom...
|
| http://mormonfoodie.blogspot.com/2011/04/peanut-butter-and-t...
| User23 wrote:
| My dad would make open face peanut butter and cheddar melts.
| They were incredibly good. Nobody I've ever told believes me
| though.
| [deleted]
| RobotCaleb wrote:
| I never understood peanut butter and jelly, but I absolutely
| love peanut butter and pickle. I'm not sure how I feel about
| peanut butter and tomato
| vidanay wrote:
| More importantly....should the layer of PB be thin like Marmite,
| or should it be 1/4" thick? (I am definitely in the thick layer
| camp)
| Cerium wrote:
| The peanut butter should be on both slices of bread forming an
| oil envelope around the jelly or jam. The peanut butter won't
| make the bread soggy, and will protect the bread until lunch
| time.
| vidanay wrote:
| I actually have fond memories of the jelly soaked bread in my
| brown bag lunch as a child.
| jhot wrote:
| Yeah I liked my sandwiches smashed and soggy. On the
| occasions where I'm going to be dirt bagging for a week or
| so, I'll still take a whole loaf of bread and make it all
| into PBJs (and stuff them back in the bread bag) to eat
| throughout the week. It's usually in the winter so I'm not
| too worried about mold.
| ryanchants wrote:
| Peanut butter: thick, my dad always called my PB&J's "choke
| sandwiches" because it was layered on so thick.
|
| Jelly: very thin layer, adding just a bit of flavor
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