Peppermint Whipped Cream

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Peppermint Whipped Cream

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 over ice refrigerators.

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Marshmallow Mint Sauce

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Marshmallow Mint Sauce

Marshmallow Mint Sauce is found in the Ice Cream Sauces chapter of the 1927 cookbook Electric Refrigerator Recipes and Menus, which contained “Recipes prepared especially for the General Electric Refrigerator”. It’s a gooey, refreshing and flavourful dessert sauce that pairs wonderfully with 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 popular marshmallow recipes.

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Apple Butter

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Apple Butter

Besides the fact that Apple Butter is very delicious, I had an ulterior motive for making this recipe. I made Apple Butter because I wanted to make use of the discarded apples from the historic cooking classes that I taught at Nelles Manor Museum this fall, so you'll find a bonus Apple Water recipe in this blog post.

Our Apple Butter recipe is found in Miss Leslie's Directions for Cookery, published in Philedelphia in 1851. Making Apple Butter is much, much easier in our era because we're able to cook down our apples in a slow cooker, without having to stir the apples " nearly all the time with a stick" in a kettle suspended over a fire!

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Taheeni

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Taheeni

This Taheeni recipe isn't a Tahini recipe, simply because its main ingredient is eggplant and not sesame seeds. I'd describe Taheeni as basically Baba Ganoush, ironically without the tahini! I found this recipe in The Blender Cookbook by Ann Seranne & Eileen Gaden from 1961 in the International Specialties chapter under "The Near East". Today, I'm able to walk into almost any grocery store and buy myself a container of tahini or baba ganoush, but this was likely not the case in 1961. I'll chalk up the name to something getting lost in translation, but whatever it's called, my tastebuds give this this dip two thumbs up.

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