Along with Marshmallow Mint Sauce, Peppermint Whipped Cream is one of the suggested toppings for the Chocolate Mousse recipe from the 1927 cookbook Electric Refrigerator Recipes and Menus. With only two ingredients, Peppermint Whipped Cream is tasty and easy to make and is a delightful topping for the frozen mousse.

Written by Alice Bradley of the Boston Cooking School, Electric Refrigerator Recipes and Menus was a helpful resource for housewives who welcomed a General Electric Monitor Top Refrigerator into their kitchen. The Monitor Top was the first household electric refrigerator that was affordable for the middle class and it was advertised as a healthier, time-saving and money-saving option than ice refrigerators.

Marshmallow Mint Sauce is found in the Ice Cream Sauces chapter of the 1929 cookbook Electric Refrigerator Recipes and Menus, which contained “Recipes prepared especially for the General Electric Refrigerator”.

This minty sauce is a homemade peppermint-flavoured, albeit less fluffy, marshmallow fluff meant to top the Chocolate Mousse recipe from the same cookbook. It has a very sweet and candy-like flavour that I really enjoyed despite not having much of a sweet tooth. Keep scrolling after the recipe to read a brief history of the marshmallow and find out the roots of some common marshmallow recipes.

This Chocolate Mousse recipe comes from Electric Refrigerator Recipes and Menus, a 1929 cookbook written by Miss Alice Bradley that was put out by General Electric to help housewives learn how to use their newfangled kitchen appliance, the freezer.

The mousse is mild and refreshing, but my batch ended up being more similar to an ice cream than a mousse, probably because my freezer is much more efficient than a 1929 “chilling unit”. Still delicious, anyhow. I’ve also made recipes on this blog for Marshmallow Mint Sauce and Peppermint Whipped Cream from the same cookbook.

Keep reading after the historic recipe and my recipe interpretation to learn about an accessory that commonly was included with early refrigerators: the Refrigerator Pan.

Nut and Spinach Loaf is found ing the "High-Protein Non-Meat Dishes" chapter of the 1929 Physical Culture Cook Book, written by fitness and health guru Bernarr MacFadden. This vegetarian loaf holds together well when its being formed, but doesn't slice well. Nevertheless, it is tasty and satisfying and I'd make it again! Bernarr MacFadden spoke out passionately against white bread, so I made my own whole-grain breadcrumbs for this recipe, and paired the loaf with a Tomato Sauce, which is thick sauce that tastes a bit like ketchup.

This Asparagus Soup recipe comes to us from a copy of Mrs. Beeton's Cookery Book that I picked up at an antiques market. The strange thing about this edition is that there's no publication date printed inside! The internet generally agrees that my copy was printed in either 1923 or 1925, but whatever the publication date, I love its cover design.

Our soup recipe contains asparagus, of course, and also a lot of spinach. The spinach in this soup provides the vibrant green colour, but most of the flavour comes from the asparagus. The puréed creamy soup is offset nicely with the tender asparagus tips, that provide a nice variety in the texture and a flavour pop to boost.