A Recipe for Success by Bob Kann

Author:Bob Kann
Language: eng
Format: epub
Publisher: Wisconsin Historical Society Press
Published: 2007-04-20T04:00:00+00:00

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As early as 2000 BC, ancient Egyptians enjoyed the sweet now called the marshmallow. The gooey treat was combined with honey and considered so special that it was reserved for gods and royalty. Marshmallows became popular in the United States in the early 1900s after a new manufacturing process was developed in which candy makers replaced the mallow root with gelatin.

Recipes for marshmallows first appeared in The Settlement Cook Book in the third edition (1907), with recipes for “Toasted or Roasted Marshmallows” and for “Marshmallow Fudge.” The sixth edition (1913) added a recipe for “Marshmallow Frosting,” and finally the seventh edition (1914) included a recipe for “Marshmallows,” which explained how to make marshmallows from scratch. Marshmallows became so popular that the fifteenth edition (1926) even had a recipe for fake or “Mock Marshmallows,” in which macaroons and egg whites were used to create an imitation marshmallow. The twenty-eighth edition (1947) of The Settlement Cook Book included recipes for “Caramel Covered Marshmallows,” “Chocolate Marshmallow Icebox Dessert” (the ingredients are similar to s’mores), “Sweet Potatoes and Marshmallows,” “Marshmallow Pudding,” and “Marshmallow Sauce” to serve over ice cream. By the time the revised and updated New Settlement Cookbook appeared in 1991, the marshmallow fad had passed. The only marshmallow recipe remaining from earlier editions of The Settlement Cook Book was the recipe for making the marshmallows themselves.

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