It may be a bit OTT to add to something which I seem to have monopolised rather, but there was a programme on the TV the other week about 1920's food, in which the fashion for things in aspic was mentioned. Apparently, it was the result of the development of patent foods, powdered gelatine among them, liberating cooks from the need to boil up and clarify their own hooves. They could do it, so they did. Without any consideration for whether the results were worth eating or not.
I have no personal experience of these.
There is a shop in London which sells Jello. I have resisted it so far, though this thread waves past when I go there. (For the Australian Cherry Ripes.)
Penny