Julia Davis-Chandler is credited with the reference to pairing peanut butter with jelly to form the sandwich that has been the staple of school lunches for over 100 years.
"Try making little sandwiches...of three very thin layers of bread and two of filling, one of peanut paste, whatever brand you prefer, and currant or crab-apple jelly," Davis-Chandler wrote in a November 1901 edition of The Boston Cooking School Magazine of Culinary Science and Domestic Economics. "The combination is delicious, and, so far as I know, original."
Later, in the 1920s, packaged and pre-sliced bread began being sold in grocery stores and markets and jars of peanut butter made their way to the shelves in the 1930s. Soon after, the peanut butter and jelly sandwich's popularity soared.
According to Jon Krampner, the author of "Creamy & Crunchy," a history of peanut butter, declared the PB&J met three important desires: it's sweet, it's nutritious and it's quick.
Those three qualities, as well as the affordability of the sandwich, prompted the New York Board of Education Officials to provide the PB&J as part of its free lunch program beginning late in the 1930s.
There are plenty of ways to make an even healthier version of the PB&J but I prefer it the old fashioned way...on white bread with a thick layer of creamy peanut butter and enough jelly so it dribbles out the side.
The PB&J has been a regular part of my diet for the past year. During that span I have dropped about 60 pounds and have seen an almost 12-percent drop in body fat.
Of course, the PB&J isn't the only reason for my dietary success, but the marriage of peanut butter and jelly surely has affected me in a positive way!
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