History of Peanut Butter & Jelly Sandwich

© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. This web site may not be reproduced in whole or in part without permission and appropriate credit given. If you quote any of the history information contained below for research in writing a magazine or newspaper article, school work or college research, and/or television show production, you must give a reference to the author, Linda Stradley, and to the web site What's Cooking America.

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

Search What's Cooking America

Photo from Boston Globe newspaper.

Follow What's Cooking America on Facebook

Peanut butter and jelly are considered staples in Americans' kitchens.

Peanut Butter and Jelly Sandwich1880 - A St. Louis physician, Dr. Ambrose W. Straub, crushed peanuts into a paste for his geriatric patients with bad teeth. At the 1893 Chicago World's Fair, known as the World's Columbian Exposition, it gained exposure and popularity.

1903 - On February 14, 1903, Straub received Patent No. 721,651 for a "mill for grinding peanuts for butter." Dr. Straub encouraged the owner of a food products company, George A Bayle Jr., to process and package ground peanut paste as a nutritious protein substitute for people with poor teeth who couldn't chew meat. Bayle Food Products of St. Louis purchased all commercial rights to the physician's peanut spread and went on to become peanut butter's first American vendor.

1904 - Bayle food Products took its new peanut butter to the St. Louis World Fair. It was a big success and gained exposure and popularity after it sold out in three days at a penny a sample, earning a profit of $705.11. Soon grocers across America were selling bulk peanut butter in large wooden tubs to satisfy their customers' demands.

1920s-1930s - Commercial brands of peanut butter such as Peter Pan and Skippy were introduced.

1941-1945 - Both peanut butter and jelly were on the U.S. Military ration menus in World War II (1941-1945). It is said that the American soldiers added jelly to their peanut butter to make it more palatable. Peanut butter provided an inexpensive and high protein alternative to meat for soldiers. It was an instant hit and returning servicemen made peanut butter and jelly sales soar in the United States. Food historians haven't found any ads or other mentions of peanut butter and jelly sandwiches before the 1940s.

1943 - Nationwide food rationing was instituted in the United States during World War II. Each member of the family was issued ration books, and it was the challenge of the homemaker to pool the stamps and plan the family's meals within the set limits. Margarine, butter, sugar, lard, shortening, oils and assorted fresh meats were rationed and expensive. Peanut butter was a good cheap (peanut butter sold for 24 cents a jar) alternative and a readily available source of protein. Peanut butter was not rationed.


Comments from readers:

I hope you can help to correct the misinformation you/others have put into print regarding the “origin” of peanut butter and jelly sandwiches. As the youngest of three children raised during the Great Depression in Berkeley, California, I can tell you with certainty that we ate pb&j a lot. Our mother was very frugal, she had to be. She baked bread from scratch many days a week, and I can remember at age 5 delivering warm loaves fresh from the oven to neighbors who paid 5 cents a loaf.  Mother made a little cash with these sales and peanut butter was a staple purchase – the jam she made from scratch using fruits she could grow or buy from the “over ripe box” at the market.

We were not the only kids to have pb&j in our lunch boxes. It was hardly the kind of thing that you would write in a “cookbook.” I think the lack of a printed record describing how to spread peanut butter and jam on a piece of bread does not mean that it did not happen – it did.  Do you have a written record of when the first “toast” was served?  Was it buttered?  What kind of butter?  Some things just happen naturally and often in many wide spread areas.

There is no doubt that the GIs mixed their peanut butter with jelly or jam whenever possible – butter in those days separated easily and really stuck to the roof of your mouth.  The fruit – whatever it was, eased that problem and besides it tasted good. Do you have any record of serving peanut butter and mayonnaise on saltines? Very popular in Georgia in the early 1930’s. Didn’t spread too far even with the war.

I just hope that somehow this information can be passed on to the Media in order to put the “myth” to rest – one hates to push misinformation onto a gullible audience when the truth is so much more interesting. - Joyce (native of Berkeley, California - transplanted to Pennsylvania), 8/05/08



What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy