More from the article ...

... It's been 125 years since the first known written recipe, and the PB&J concept is still going strong.

In its simplest form, it's a lunchbox staple, but it's also a jumping-off point for creative takes in eateries from delis to high-end restaurants.

It's nothing if not versatile: When peanut allergies led to school bans, alternative nut butters like almond and seed butters like sunflower, flaxseed and pumpkin seed stepped in.

The combo began as a tea sandwich for the wealthy

The recipe that appeared in 1901 in The Boston Cooking School Magazine was written by Julia Davis Chandler.

It called for currant or crab-apple jelly and was viewed as a fancy tea-time snack for wealthy people.

In the 1920s and 30s, commercial peanut butter and machine-sliced bread became widely available. Peter Pan and Skippy were early brands, and then Jif came along in the 1950s. ...

@#2 ... The real change happened after WWII. ...

So, applying more widely a phenomenon that had occurred previously?

Yeah, going from crackers to bread is quite significant.

What prompted me for this topic was, well, I had a PB&J for lunch today.

It was great. Flavorful and filling.

:)

@#2

Though, I have to say ... tomorrow, I may also have a PB&J for lunch.

Though, I may get radical, and toast the bread before I make the sandwich.

That adds issues to the making of the sandwich. The warm bread seems to make the PB aspect rather, I'll say, gooey.

But I'll deal with it.

:)

@#4 ... Jelly is for ----. ...

Why?

@#4

Or are you in the Elvis realm that seems to prefer peanut butter with bananas?