One of the things I have discovered about vintage recipes is that sometimes measurements can be optional. I wonder- just what sized marshmallows are intended for this recipe. I think it would be safe to assume that this recipe for Peach Marlow would use the traditional size of marshmallows (that we use for s’mores) and neither the giant ones sold today or the little ones. Another thing I’ve discovered is how they will leave out instructions- here we have the example of assuming that people already know how to whip cream and that they are doing it while allowing the peach/ marshmallow mixture to cool. (Of course NOW I’ve discovered a typo in the PDFs I created… sighs… back to fixing that)
Author: Laura M. Rischman, Director Home Service Bureau
Ingredients
20marshmallows
1cupcrushed peaches
¼cupwater
½pintwhipping cream
3Tbssugar
Instructions
Sprinkle the crushed peaches with sugar and let stand while the marshmallows and water are steaming.
When the liquid stage is reached, add the sweetended peaches and allow to cool.
When quite cold and slightly stiffened, carefully combine with the cream that has been whipped stiff.
Pour into trays and freeze.
Notes
If it is desired to use canned peaches instead of fresh fruit, use ½ cup from the juice instead of the water, only 18 marshmallows, omit the sugar and add ½ tsp vanilla. Follow the instructions as above.
Have you ever had one of those days when you decide to Google a recipe before posting and the results come up with a slightly different name (in this case the majority of recipes are called Bienenstich) and is *just* different enough (Bienenstich aka German Bee Cake is apparently a yeast-based cake while this recipe uses baking powder).
Today in things I had not heard of until today- the South Buffalo Cake. Who knew that there was a cake named after a neighborhood here in the 716. I don’t know what makes this particular cake so special to South Buffalo (to play along with stereotypes there is nothing Irish about it). I was only able to find two other hits with the name of this recipe- one (with a chocolate glaze) was on another recipe website and the other was someone asking about it.
One of the key things to remember when doing baking is to use the correct type of flour for the recipe. Cake flour (which is what is called for in this recipe) has a lower protein content (10%) than all-purpose (King Arthur is 11.7%) and bread flour (King Arthur is 12.7%)
Fruitcake (or fruit cake or fruit bread) is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.
Fruitcakes are typically served in celebration of weddings and Christmas. Given their rich nature, fruitcakes are most often consumed on their own, as opposed to with condiments (such as butter or cream).
The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added.
Fruitcakes soon proliferated all over Europe. Recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of butter, regarding the observance of fast. Pope Innocent VIII (1432–1492) finally granted the use of butter, in written permission known as the ‘Butter Letter’ or Butterbrief in 1490, giving permission to Saxony to use milk and butter in the Stollen fruitcakes.
Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruitcakes more affordable and popular.