The classic peanut butter and jelly sandwich was known as a delicacy when it first gained popularity and a Boston magazine was the first to publish the recipe.

Imagine the early 1900s, when the PB&J was considered high-end and offered in upscale spots in New York restaurants. Today, we'd be shocked to find this sandwich on a menu anywhere.

As we celebrate National Peanut Butter and Jelly Day on April 2 (yes, that's a thing), it's important to remember this sandwich's history. Without going into the history of peanut butter and jelly individually (who has the time?), let's get to the point and talk about how they ended up together on bread in the perfect marriage, shall we?

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The first time the recipe was ever published was back in 1901 by Julia David Chandler, born in Worcester County. She contributed to The Boston Cooking School Magazine of Culinary Science and Domestic Economics.

She told how peanut butter and jelly was served at fancy parties with pimentos and watercress. She also made a bold suggestion: bread.

For variety, some day try making little sandwiches, or bread fingers, of three very thin layers of bread and two of filling.

The two fillings she was referring to? Peanut butter and jelly. At this time, it's worth noting, only the crunchy kind of peanut butter was readily accessible.

READ MORE: Peanut Butter on a Burger Just Makes Sense at This Rhode Island Restaurant

We've evolved since then and now have a much "smoother" experience.

Decades later the marketing of this sandwich was geared towards children and changes to distribution made it easier for more people to enjoy this delicious combination.

So, make sure you honor the classic sandwich and enjoy. I guess the only question is, are you a crunchy or smooth peanut butter person?

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