The Comprehensive History and Preparation of the Original Peanut Butter and Jelly Sandwich

The Origins and Global Perception of the Peanut Butter and Jelly Sandwich

  • The peanut butter and jelly (PB&J) sandwich is frequently considered the "most perfect sandwich ever conceived," though its popularity varies significantly by region.
  • In the United States, making a PB&J is viewed as a national pastime.
  • Internationally, the sandwich is often unheard of, and peanut butter itself can be difficult to source in many countries.
  • Some critics outside the U.S. view the combination of peanut butter and jelly as an "abomination."

The First PB&J Recipe: 1901

  • The earliest known recipe for a peanut butter and jelly sandwich appeared in 'The Boston Cooking School Magazine' in 1901.
  • Verbatim Recipe Description: "For variety, some day try making little sandwiches, or bread fingers, of three very thin layers of bread and two of filling, one of peanut paste, whatever brand you prefer, and currant or crabapple jelly for the other. The combination is delicious, and, so far as I know, original."
  • Significant features of the original recipe include:
    • The use of three layers of thin bread (a "triple-decker" style).
    • The recommendation of currant or crabapple jelly rather than the modern standard of grape or strawberry.
    • The reference to peanut butter as "peanut paste."

The History and Evolution of Peanut Butter

  • Incan Origins: Peanuts were grown throughout the Incan Empire in South America. In the early 16th century, Spanish soldier and poet Garcilaso De la Vega encountered them, noting they were called "inchic."
    • De la Vega observed: "If eaten raw, it causes headaches, but if roasted it is tasty and beneficial. With honey they make a very good marzipan from it."
    • This suggests that ground peanuts mixed with sweeteners existed as early as the 1500s.
  • Global Migration: Spanish and Portuguese explorers brought peanuts to Europe and Northwest Africa.
    • In West Africa, peanuts became a staple and were called "ginguba."
    • Peanuts returned to North America in the 1700s via the Atlantic slave trade. The name "ginguba" evolved into "guba" and eventually "goober."
  • 19th Century Developments:
    • Marcellus Edson: A Canadian who patented a machine to grind peanuts into paste in 1884.
    • John Harvey Kellogg: The American creator of Corn Flakes popularized peanut butter as a vegetarian protein source. Kellogg believed meat was a "sexual stimulant" and advocated for its replacement.
    • Kellogg noted that whole peanuts were indigestible unless thoroughly masticated into a "creamy pulp." He patented a mill to convert nuts into "nut butter" for easier digestion.
    • The High-Society Fad: By 1896, peanut sandwiches were a fashion trend. The Washington Post described a version where ground peanuts were mixed with sherry or old port and spread on bread.
  • Modern Refinement:
    • Early peanut butter was extremely gritty, similar to modern artisanal almond butter.
    • Joseph Rosefield: In 1921, Rosefield applied partial hydrogenation to peanut butter, preventing the oil from separating from the solids and creating a shelf-stable, smooth product.
    • This process was first licensed by Derby's Peter Pan peanut butter.
    • In 1932, Rosefield founded Skippy, where he developed crunchy-style peanut butter.

The History of Sliced Bread and Jelly

  • Pre-Sliced Bread:
    • Otto Frederick Rohwedder: Invented the first bread-slicing machine in 1928 after a 1912 prototype was destroyed in a fire.
    • Though initially dismissed as a gimmick, pre-sliced bread significantly increased the consumption of bread and spreads (jam/jelly) because of its convenience.
    • It led to the popular idiom "the best thing since sliced bread."
  • Fruit Spreads & Grapelade:
    • During WWI, the Welch Grape Juice Company introduced Grapelade, a product described as being in "jam and jelly form."
    • Grapelade was initially provided to U.S. troops in Europe. Its success led to other variants: Peachlade, Plumlade, and Fruitlade (a grape and raspberry mix).
    • The Temperance movement and subsequent Prohibition increased the popularity of fruit juices and spreads as alternatives to alcohol.

Military Influence and Cultural Mainstream

  • During WWII, peanut butter and Welch's Grapelade were standard items in American soldiers' mess kits.
  • Soldiers combined the two ingredients between bread slices, popularizing the specific PB&J combination.
  • Upon returning from war, soldiers brought this preference home, passing it to their children.
  • By the 1950s, the PB&J became a staple of school cafeterias and a go-to meal for children when parents were unavailable to cook.

Recipe for the 1906 Pullman Loaf

  • This bread, also known as "pain de mi" or "pain Anglais," is baked in a long tin with a lid to create a perfectly square loaf with minimal crust, ideal for tea sandwiches.
  • Ingredients:
    • 123 cups (400 ml) water1\frac{2}{3}\,\text{cups (400\,ml) water}
    • 2 teaspoons dried yeast2\,\text{teaspoons dried yeast}
    • 6 tablespoons (85 g) lard or butter6\,\text{tablespoons (85\,g) lard or butter}
    • 3 tablespoons (35 g) sugar3\,\text{tablespoons (35\,g) sugar}
    • 5 cups (600 g) bread flour5\,\text{cups (600\,g) bread flour}
    • 214 teaspoons salt2\frac{1}{4}\,\text{teaspoons salt}
  • Procedure:
    1. Bloom yeast and sugar in water for several minutes.
    2. Mix in flour, salt, and lard/butter to form a rough dough.
    3. Knead on a floured surface for 15 minutes15\,\text{minutes} by hand (or 5 to 7 minutes5\text{ to }7\,\text{minutes} in a machine) until smooth and soft.
    4. Rise in a greased bowl under a wet towel for 1.5 hours1.5\,\text{hours}.
    5. Butter a Pullman loaf pan (standard length is 13 inches13\,\text{inches}).
    6. Shape dough into a log, tucking ends, and place seam-side down in the pan.
    7. Rise again until the dough is nearly at the top of the pan (approximately 1 hour1\,\text{hour}).
    8. Bake with the lid on at 350 ∘F (175 ∘C)350\,^\circ F\, (175\,^\circ C) for 20 minutes20\,\text{minutes}.
    9. Remove the lid and bake for another 10 to 20 minutes10\text{ to }20\,\text{minutes} until the top is slightly browned and the internal temperature reaches 190 ∘F190\,^\circ F.
    10. Cool completely on a wire rack before slicing.

Construction and Tasting Notes of the 1901 Sandwich

  • Assembly:
    • Slice the Pullman loaf into very thin slices.
    • Use three slices of bread per sandwich.
    • Layer one: Spread peanut butter (the original recipe calls for "peanut paste").
    • Layer two: Spread currant or crabapple jelly.
    • Stack the layers and cut into "bread fingers."
  • Historical Comparison:
    • The host tested both currant and crabapple versions.
    • Crabapple Jelly: Less tart than expected; sweet with a slight raspberry-like tartness.
    • Currant Jam: Preferred by the host as it is sweeter and stands up better to the strong flavor of freshly ground peanuts.
    • Texture: Freshly ground peanut butter (using only peanuts) is grittier and has a more intense "in-your-face" peanut flavor than modern brands like Skippy.
  • Recommendations: The host suggests serving these sandwiches with milk rather than tea, and notes that toasting the bread (specifically sourdough) can help mitigate the "gooey" texture of the triple-layer construction.