Jelly (pronounced jel-ee)
(1) A food preparation of a soft, elastic consistency due
to the presence of gelatin, pectin etc, especially fruit juice boiled down with
sugar and used as a sweet spread for bread and toast, as a filling for cakes or
doughnuts etc.
(2) A preserve made from the juice of fruit boiled with
sugar and used as jam (jam the preferred term in much of the English-speaking
world outside North America).
(3) Any object or substance having a jelly-like consistency.
(4) A fruit-flavored gelatin dessert (in the English–speaking
world but less common in North America where “jello” or “jell-o” are preferred).
(5) A “jelly shoe”, a plastic sandal or shoe, often
brightly colored.
(6) To bring or come to the consistency of jelly.
(7) In theatre, film & television production, the
informal term for a colored gelatin filter which can be fitted in front of a
stage or studio light.
(8) A slang term for the explosive gelignite.
(9) In Caribbean (Jamaica) English, a clipping of jelly
coconut.
(10) A savory substance, derived from meat, with a
similar texture to the sweet dessert (the gelatinous meat product also known as
aspic).
(11) In the slang of zoology, a jellyfish.
(12) In slang (underworld & pathology), blood,
especially in its congealed state.
(13) In slang, an attractive young woman; one’s
girlfriend (US, probably extinct).
(14) The large backside of a woman (US, now rare).
(15) In internet slang, a clipping of jealous (rare).
(16) In Indian use, a vitrified brick refuse used as
metal in road construction.
(17) As “royal jelly”, a substance secreted by honey bees
to aid in the development of immature or young bees, supplied in extra measure
to those young destined to become queen bees.
1350–1400: From the Middle English jelyf, gelly, gelye, gelle, gelee, gele & gely (semisolid substance from animal or vegetable material, spiced
and used in cooking; chopped meat or fish served in such a jelly), from the Old
French gelee (frost; frozen jelly), a
noun use of feminine past participle of geler
(to set hard; to congeal), from the Medieval Latin gelāta (frozen), from gelu
(frost), the construct being gel- (freeze) + -āta (a noun-forming suffix).
The Classical Latin verb gelō
(present infinitive gelāre, perfect
active gelāvī, supine gelātum) (I freeze, cause to congeal; I
frighten, petrify, cause to become rigid with fright) was from gelū (frost), from the primitive Indo-European
gel- (cold) and was cognate with the Ancient
Greek γελανδρόν (gelandrón). Originally quite specific, by the early
fifteenth century jelly was used of any jellied or coagulated substance and by
the 1700s it came to mean also "thickened juice of a fruit prepared as
food" which was both a form of preserving fruit and a substance used by
chefs for flavoring and decorative purposes.
The adjective jellied (past-participle from the verb jelly) emerged in
the 1590s with the sense of “of the consistency of jelly” and by the late
nineteenth century this had been extended to include “sweetened with jelly”. Because of the close historical association
with foods, the preferred adjectival form for other purposes is jelly-like. As a modifier jelly has proved productive,
the forms including jelly baby, jelly bag, jellybean, jelly coat, jelly
doughnut, comb jelly, jelly bracelet, jelly plant & royal jelly. Jelly is a noun & verb, jellify & jellification
are nouns, jellified & jellied are verbs & adjectives and jellying is a
verb; the noun plural is jellies.
The verb jell (assume the consistence of jelly) is documented since 1869 and was a coining of US English, doubtlessly as a back-formation from the noun jelly. The figurative use (organizations, ideas, design etc) emerged circa 1908 but with the spelling gel, a echo of the Middle English gelen (congeal) which was extinct by the late fifteenth century. The jellyfish (also jelly-fish) was in the late eighteenth century a popular name of the medusa and similar sea-creatures, the name derived from the soft structure. Figuratively, jellyfish was used from the 1880s for “a person of weak character” although publications from 1707 use the name for an actual vertebrate fish. In what ichthyologists say is induced by a combination of (1) over-fishing, (2) rising ocean temperatures, (3) the increasing acidification of the water and (4) coastal areas becoming more nutrient-rich because of sewage run-off or agricultural waste, jellyfish numbers are increasing at a remarkable rate. Although certain species are a delicacy in some Asian countries, the demand is a faction of the increasing supply and the scope for harvesting jellyfish for other purposes (pet food, fertilizers etc) remains limited. In restaurants, jellyfish will sometimes be seen on menus but it's thus far a niche item. The problem is not merely ecological because jellyfish exist in vast swarms and have sometimes been "sucked into" the under-water cooling ducts of nuclear power-plants and nuclear-powered warships, on several occasions temporarily disabling the machinery, rectification a time-consuming and expensive exercise. The USN (US Navy) discovered the problem during the "jellyfish incident" in which an aircraft carrier, docked in a Japanese port, suffered a reactor shutdown following an ingestion of the troublesome fish. To date therefore, jellyfish have proved more disruption to the navy's carrier group operations than then best-laid plans of any ayatollah. Whether the jellyfish will emerge as a cheap and plentiful protein source (as the jellied eel became in eighteenth century England) remains to be seen.
The dish jellied eel began in eighteenth century England as a cheap meal which provided a good protein-source for the working class. Traditionally served cold, it was made with chopped eels boiled in a flavoured (there were many variants) stock which was left to cool, forming a jelly. Because European eels were once common in the Thames and easily caught in bulk, for two centuries jellied eel was a staple for the poor and often served with mashed potato and ale but tastes change and the expanded industrial production of food, coupled with the ability to ship commodities world-wide at little more than marginal cost saw a rapid decline in the dish’s popularity in the post-war years. Paradoxically, jellied eel is now an often quite expensive item sold in up-market delicatessens and the European eel has become an endangered species with smuggling to markets in Asia in the hands of organized crime.
The jelly roll (also as jelly-roll) was a “cylindrical cake containing jelly or jam” which dates from 1873 and in some markets (notably Australia & New Zealand) was sold as a “jam roll” or “Swiss Jam Roll”. The use of jelly roll as slang for both the vagina and the act of sexual intercourse was of African-American origin circa 1914 and was mentioned several times in blues music, one critic noting it appeared to be used more frequently in the derived fork “talking blues”. The jellybean (also (rarely) jelly-bean) (small bean-shaped, multi-colored sugar candy with a firm shell and a thick gel interior) was introduced in 1905, the name obviously from the shape. It entered US slang in the 1910s with the sense of “someone stupid; a half-wit” which was apparently the source of the slang sense of bean as “head”.
Once were jelly rolls: 1967 Mercedes-Benz 600 (with Biskuitrolles (jam rolls) or Nackenrolles (neck rolls), left), 1969 Mercedes-Benz 600 (with “croissants” or “rabbits ears”, centre) and 1990 Mercedes-Benz 560 SEL (with boring “headrests”, right).
The shape of the jelly roll was noted by Germans when Mercedes-Benz introduced their Kopfstütze (literally “head support” although in the factory’s technical documents the design project was the Kopfstützensystem (head restraint system)) when the 600 (W100, 1963-1981) was displayed at the 1963 Frankfurt Motor Show, the early cars having only a rear-pair as standard equipment (there was an expectation many 600s would be chauffeur-driven) with the front units optional but the hand-built 600 could be ordered with one, two, three or four Kopfstützen (or even none although no 600s seem to have been ordered so-configured). In the early press reports the shape was described with a culinary reference, comparisons made with a Biskuitrolle mit Marmelade (jam filled sponge roll) and the baker’s jargon was again used in 1969 when the design was revised, the critics deciding the new versions look like croissants although in the English-speaking world “rabbits ears” was preferred which was much more charming. Uncharmed, the humorless types at the factory continued to call them teilt (split) or offener Rahmen (open-frame).
1996 Ford Taurus Ghia (left) and 1996 Ford EF Falcon XR8 (right).
In the 1990s, jellybean was the (usually disparaging) term often applied to the depressingly similarly-shaped cars which were the product of wind-tunnels; while aerodynamically efficient, few found the lines attractive. In 1996, Ford Australia put the US-sourced Taurus into the showrooms alongside the locally-built and well-received EF Falcon. As well as carrying the stigma of FWD (front wheel drive), the Taurus's “jellybean” styling alienated buyers, some of whom suggested the it looked as if it was awaiting repairs having suffered an accident. The Taurus was withdrawn from the Australian market after two years of dismal sales, dealers managing to clear to unsold stock only after a further season of heavy discounting.
Champagne Jelly
Champagne Jelly was served at the coronation banquet of Edward VII (1841–1910; King of the United Kingdom and Emperor of India 1901-1910) in 1902 and has since been a popular “nostalgia” dish, seen often at weddings or seasonal celebrations.
Ingredients (to
serve six)
1 750 ml bottle of champagne
2 sachets (2½ tsp each) powdered gelatin (or 8 gelatin
sheets)
2 tablespoons water (if using powdered gelatin)
115g (4 oz) white sugar
Berries and/or edible flowers (optional)
Fresh mint leaves, for garnish
Instructions
(1) Place champagne bottle in a freezer 30 minutes before
beginning preparation (this will ensure jelly will retain the bubbles).
(2) In a small bowl, sprinkle the powdered gelatin (if
using), over the water and let stand until softened (typically 3-5 minutes). If using gelatin sheets, put sheets into a
bowl and cover with cold water, soaking until floppy (typically 5-10 minutes).
(3) Open champagne and pour 120 ml into a small pan. Return corked champagne to freezer, ensuring
bottle remains upright. If this is not
possible, put bottle into fridge in upright position.
(4) Add the sugar to the pan, place over a medium heat,
and heat, stirring, until the sugar dissolves at which point, remove from heat.
Liquefy the powdered gelatin by setting
the bowl of softened gelatin into a larger bowl of very hot tap water (do not use boiling water).
(5) If using gelatin sheets, lift the sheets from the
water, wring to release excess water, then put them into a bowl and liquefy as
for the powdered gelatin. Add the
liquefied gelatin to the champagne mixture and stir until the gelatin
dissolves.
(6) Strain the mixture through a fine sieve into a bowl
or pitcher, then allow to cool to room temperature.
(7) Add 480 ml of chilled champagne to the cooled gelatin
mixture and stir well. If adding berries
or edible flowers, pour half of the gelatin mixture into a 600 ml (1 pint) mould
and chill until almost set (typically 30-45 minutes). Arrange the embellishments on top, then add
the remaining gelatin mixture.
(8) If serving the jelly without embellishments, pour all
the gelatin mixture into the mould. Cover
and refrigerate until fully set (at least 12 hours and preferably longer). At this point drink remaining champagne; if need be, open a second bottle.
(9) To serve, fill a bowl with hot water. Dip the bottom of the mould into the hot water for a few seconds to loosen the jelly from the mould, then place on a serving plate and garnish with mint.
Lindsay Lohan, New York City, November 2022.
Lindsay Lohan in November 2022 appeared on ABC’s Good Morning America to promote the Netflix movie, Falling for Christmas. What caught the eye was her pantsuit in a gallimaufry of colors from Law Roach’s (b 1978) Akris’ fall 2022 ready-to-wear collection, the ensemble including a wide-lapelled jacket, turtleneck top and boot cut pants fabricated in a green, yellow, red & orange Drei Teile print in an irregular geometric pattern. Whether the color combination was inspired by champagne jelly wasn't discussed and the distinctive look was paired with a similarly eclectic combination of accessories, chunky gold hoop earrings, a crossbody Anouk envelope handbag, and Giuseppe Zanotti platform heels. The enveloping flare of the trousers concealed the shoes which was a shame because, while hardly original, the Giuseppe Zanotti (b 1957) bebe-style pumps in gloss metallic burgundy leather deserved to be seen, distinguished by 2 inch (50 mm) soles, 6-inch (150 mm) heels, an open vamp, rakish counters and surprisingly delicate ankle straps. The stylist's desire for the hem of the trousers to reach to the ground is noted but the shoes were nice pieces. The fashion critics are a tough and unforgiving crew and it can be hard to predict which way they'll jump but the collective reaction was positive.





















