The Original PB&J from 1901

The Original PB&J from 1901

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Subtitles: Jose Mendoza | IG @worldagainstjose

Machu Pichu: By Pedro Szekely at, CC BY-SA 2.0,


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37 Responses

  1. Beep Boop says:

    as a poor person, peanutbutter is an essential food

    • Dorvuzak Uzn says:

      As a Mexican it is a staple

    • Gauldame says:

      it was such a good protein source when they made it for both the poor and for the elderly that this is one of those “this legitimately helped people” type of foodstuffs that somehow got stigmatized.

    • Maria M. says:

      As a brazilian, it’s pretty much a luxury to have peanut butter :c (very expensive, we usually are more able to afford margerine)

    • Justin Garcia says:

      @Maria M. thats interesting, in the states peanut butter is one of the cheapest foods thatll provide fat and protein making it a pantry staple for many

  2. Zephethyr says:

    I (an American) once begged my Dutch friend to try a peanut butter and jelly sandwich, he exclaimed that he didn’t know why this never took off in Europe. Now, learning the history, it really makes a lot of sense. Thanks for this video! I love them all, but this one has so much nostalgia wrapped up in it, absolutely lovely!

  3. Cory Thompson says:

    You know, I’ve never cared for PB&J, even as a kid. But this was incredibly fascinating to me and an instant subscribe.

    • charmoka says:

      Same here, even when I was a kid. Like jelly, love PB, but not together.

    • k8eekatt says:

      You are in for a treat as you review past episodes!

    • Shernette Simmons says:

      I’ve never liked PB&J either. A sandwich with just Chunky (or smooth if you don’t have chunky) peanut butter – yes, please. And thanks to finally trying Uncrustables – I found I like peanut butter and honey sandwiches but if I’m making it – just peanut butter is fine. Chunky peanut butter and sliced banana sandwich is also good.

  4. illfayted says:

    If anyone is confused, in the US jelly is made of juice, jam is made with crushed fruit and preserves have large chunks of fruit, usually in a base that’s half way between jelly and jam in consistency. So it’s not just jelly = jam.

    • Jeff Cook says:

      Jellies are clear, jams have bits in so they’re aren’t clear

    • marabanara says:

      Even knowing this, as an Aussie it is so strange. Like why is “jelly” the predominant sweet condiment in the USA? Isn’t it wasteful to not make use of the whole fruit? Why don’t people like the actual fruit in their preserves? Am I missing something?

    • Evan Matthews says:

      @marabanara The concord grape is only really useful for its juice so there’s that for the grape jelly.

    • paladro says:

      jam tomorrow, jam yesterday, but never ever jam todayl.

    • illfayted says:

      @marabanara some fruit is only good for juicing. We make a lot juice concentrates out of fruit that’s too ripe or fragile to make it to stores, concentrates have a long shelf life, so that’s less wasteful. Of all the things about industrial food production that are wasteful ( every. single. step. ) I don’t think choosing whether or not to make juice is the highest priority for change.

  5. Rafael Rigues says:

    Growing up here in Brazil in the 80’s, Pullman was a synonym for sandwich bread where I lived, as it was the better known brand. Even today I write down “Pão Pullman” in the shopping list.

    • Laura Mihailoff says:

      I was going to say the same thing. My Brazilian mom always talked fondly of Pullman pao de forma as picnic bread.

  6. Daniel Galang says:

    I remember when my aunt made us peanut butter sandwiches with her sandwich press. As a young kid, there was nothing tastier than crispy toasted white bread filled with a warm, runny peanut butter. We didn’t have jam back then. I also remember watching cartoons with a bunch of PB&J scenes and wondering how good those would taste as i ate my peanut butter toast. Now I buy strawberry jam just for PB&J.

  7. Cheyenne says:

    When I was a child, my grandparents had a few crab apple trees on their property and my grandmother would make crab apple jelly with it. Until I was like at least 8 or 9, it was the only kind of jam or jelly that I would eat. She’s much older now and doesn’t do all the preserves and canning anymore and this video just reminded me of how much I miss that jelly.

    • Jeff DeWitt says:

      Maybe you should give it a try and if it works out give some to her. I bet she’d really appreciate it.

    • quietone748 says:

      We had one at our house and every year we made crabapple jelly. I have been looking for a crabapple tree to plant, the kind that produces the big crabapples, not just the ornamental kind.

    • E. Urbach says:

      Quick, ask her for her recipe, or ask her to teach you how to make it! Before she can’t remember, or isn’t around to teach you anymore. I really wish I had done that with my grandma!

    • kirby culp says:

      ​@E. Urbach

      YES! DIY!

    • Michael Baumgartner says:

      Please, please, please ask your Grandma how it’s done! Have her sit with you while you do it, you’ll cherish the memories and it’ll make her day.

  8. Liberal sock puppet says:

    When I was a kid in 1978, my cousin Mario came to visit from Italy. He had been captured in WWII and was, “Imprisoned” here in the US. I put that word in quotes because he went to Palisades Amusement Park regularly with his fellow “prisoners”. Anyway, we prepared lunch for a day at the beach at the Jersey shore when Mario bit into a PB&J and cried out in joy. He said he had been looking for this stuff for decades but didn’t know what it was called. He was so happy. He went home with a case of peanut butter.

  9. Benjamin Tillema says:

    I remember Paul Hollywood being kind of weirded out when someone made a peanut butter and jelly flavored dessert on The Great British Bake Off. The judges, if I remember correctly, were pleasantly surprised that the flavor combo worked. That’s the first time I realized just how American PB&J was.

    • kirby culp says:

      On the whole, Europeans are disdainful of peanut butter. Yet if you read the ingredients of Nuttela it is mostly just sugar and palm oil.

    • Gwen Northcutt says:

      i understand being weirded out, but them being Surprised that it tastes good is very funny to me. Wow, the thing millions of people make daily is actually… good?? shocker!!

    • Melody Taylor Stark says:

      I thought of that too while I was watching this episode

    • Tuitey Fruity says:

      SAME. I was flabbergasted when Paul questioned the combo!!! And reacted with “YEAH DUH” when he LIKED IT

    • Dawn Davidson says:

      @Tuitey Fruity Paul is an amazing baker, but he really can be a bit of stuck up git sometimes. LOL

  10. DaRealistWAN says:

    I really appreciate the amount of peanut butter and jelly that was put on that sandwich. I never understood how people make theirs with just a thin layer of each!

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