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Further advancements led to a smooth texture of peanut butter due to the hydrogenation process developed by Joseph Rosefield. By the time World War II erupted, peanut butter was a staple in American soldiers' rations along with grape jelly, embedding the two together in culinary consciousness.
Children’s Favorite
By the 1950s, peanut butter and jelly sandwiches had become a quintessential meal for children across America. When parents opted for convenience, this easily made sandwich took precedence, leading to its establishment in school lunchrooms.