National Peanut Butter and Jelly Day was celebrated in April, and here are seven food finds about peanut butter and jelly:
• Studies show that there is a 75 percent chance that if you drop a slice of peanut buttered bread, it will fall face down.
• 50 percent of all the peanuts grown around the world are used to make peanut butter.
• It is estimated that the average American school child will have munched through 1,500 peanut butter and jelly sandwiches before graduation.
• An 18-ounce jar of peanut butter will contain about 850 peanuts.
• The largest recorded peanut butter and jelly sandwich in the world was lovingly crafted in Peanut, Pa, in 1993. It was 40-feet long and contained 150 pounds of peanut butter and 50 pounds of jelly.
• It wasn't until the late 19th century that peanut butter, as we know it, came on the market. Did you know that peanut butter was first marketed as a health food? Ancient cooks also knew how to preserve fruit. But it wasn't until the 15th century that modern jellies, jams and preserves were made. Ancient cooks also made bread. But, sliced pre-packaged bread, the stuff we Americans use today to make our peanut butter and jelly sandwiches, didn't happen until the late 1920s.
• Peanut butter sandwiches moved down the class structure as the price of peanut butter declined due to the commercialization of the industry. Peanut butter's use also moved down the age structure of the nation as manufacturers added sugar to the peanut butter, which appealed to children. The relationship between children and peanut butter was cemented in the late 1920s, when Gustav Papendick invented a process for slicing and wrapping bread. Sliced bread meant that children could make sandwiches themselves without slicing the bread with a potentially dangerous knife. As a consequence of low cost, high nutrition, and ease of assembling, peanut butter sandwiches became one of the top children's meals during the Depression.
Carol Schimmer is a registered dietitian and clinical nutrition manager with Providence Medical Center.
Peanut butter and jelly oatmeal
1/2 cup water
1/2 cup skim milk
pinch kosher salt
1/3 cup oats
1 packet of Splenda
2 tablespoons peanut butter
1 tablespoon jelly (your favorite flavor)
In a medium saucepan, bring the water and milk to a boil.
Add the oats and salt.
Reduce heat and simmer for 5 minutes.
Allow to sit for 1 minute.
Stir in the Splenda, peanut butter and jelly.