I select most of the hundred-year-old recipes that I post on this blog because they genuinely sound like something I might enjoy. But, occasionally I chose a recipe because it seems so odd. This is one of these times.
The March, 1920 issue of American Cookery featured Frozen Canned Apricots – which is basically canned apricots frozen in the can. After they are frozen, they are removed from the can, and placed on a plate in the middle of a circle of marshmallow cream.
In 1920, there were few photos in magazines, but the editors of American Cookery were so enthralled with this recipe that they included not only the recipe, but also a photo.
The Frozen Canned Apricots were surprisingly tasty. My daughter said, “This is better than most of the recipes you make.” I decided that it was best not to probe too deeply into what that meant, but I think that it was praise.
There was a downside to the recipe. I didn’t really like the way it looked on the plate. If I made this recipe again, I think that I would just put the canned apricots and syrup in a freezer box, freeze – and then scoop the frozen mixture into bowls with a little marshmallow cream topping.
Here’s the original recipe:
The old recipe called for freezing the contents of the can using ice and salt (somewhat similarly to how ice cream is made). A hundred-years-ago, most cooks probably didn’t have freezers, but since I have one, I decided to just open a can of apricots, cover it with plastic wrap, and freeze it in the freezer. This worked fine.
The old recipe called for a pint (2 cups) of marshmallow cream. When I made the recipe, that seemed like too much, so I only used approximately 1 cup.
Here’s the recipe updated for modern cooks:
Frozen Canned Apricots
1 can apricots (15-16 oz.)
approximately 1 cup marshmallow cream
Remove lid from can of apricots. Cover with plastic wrap, then secure the wrap with a rubber band. Put in freezer until frozen. (I froze it overnight.) About an hour before serving, remove from freezer, and let sit at room temperature. When ready to serve, make a circle of marshmallow cream (approximately 7-8 inches in diameter) on a plate. Slide the frozen apricots out of the can, and then place the frozen apricots in the middle of the marshmallow cream. Serve immediately.
A Hundred Years Ago 
This may be the oddest thing I’ve seen — at least, the oddest thing promoted for anyone over the age of eight to present at the dinner table. Like you, I’d at least present it differently!
I love you way describe it as “the oddest thing promoted for anyone over the age of eight to present at the dinner table.” Well said.
I can imagine how beautifully it could be plated, and then so refreshing to consume!
Unfortunately the magazine editors seem to have failed to figure out how to beautifully plate it.
So odd, yet so easy. I am tempted to try.
You should give it a try. Even though it looks odd, it is tasty.
The original picture does not make it look very tasty, but maybe the novelty of freezing it peeked interest.
I had similar thoughts. I also googled “marshmallow cream” and found a Wikipedia article which suggested that commercially-prepared marshmallow cream was a new product in the 1910’s, so people might have also been looking for ways to use it.
This Brit has never heard of marshmallow cream. What is it please?
It’s a spread that tastes like marshmallows. In some regions of the U.S., people use it to make fluffernutter sandwiches, which are peanut butter and marshmallow cream sandwiches.
Goodness! That doesn’t exactly sound calorie-free!
Marshmallow cream definitely not low calorie. It’s gooey and sugary.
How funny is this! I agree the presentation is rather clunky, but it certainly would be a conversation piece!
Serving Frozen Canned Apricots would definitely be a great way to get a lively discussion going at a party. 🙂
How do you suppose it was expected to be served? It seems like jellied cranberry sauce, that one might at least have sliced it?
We just took a serving spoon and scooped off pieces with the spoon. Its look does have some similarities to cranberry sauce. Now that I think about it, the Frozen Canned Apricots might look better if they were flipped on their side and served like cranberry sauce.
Interesting. I’m not inspired to duplicate it.
Somehow I’m not surprised. 🙂
This is definitely novel. This might just be “THE dessert” for my MIL. She can’t have dairy so the frozen apricots and the marshmallow cream would circumvent the dairy prohibition!
hmm. . . This may be perfect for someone who can’t eat desserts containing dairy products.
I was just gonna say that it must look like cranberry sauce fresh out of the can and I saw somebody else already mentioned that. This sounds very strange.
It’ definitely one of the more unusual hundred-year-old recipes that I’ve made.
LOL. Yes!
Odd for sure but certainly must be refreshing on a hot summer day.
It was very tasty and refreshing. I think that the main issue was the serving suggestion. If it was presented in a more aesthetically pleasing way, it would be good.
This is an odd recipe, but people might have fancied something frozen when freezers in the home were an oddity.
I agree- People probably considered frozen foods to be much more special a hundred years ago than what they do today.
Your way of serving does sound better!
A scoop or two in a dish with a little marshmallow cream would look nice.
Frozen anything sounds good for some of our hot days this summer. I pour whipping creme over frozen blueberries for an instant frozen treat. Thanks.
mmm. . . your blueberry frozen treat sounds delightful.
I think kids would have liked this. It is a fun way to freeze something unusual.
Yes, I think you are right. Kids might have a lot of fun with this.
My eyes boggled at this! I couldn’t wrap my head around it. Fascinating though. I’ve never heard of marshmallow cream. How interesting to hear how the can was frozen. I was laughing at your daughter’s comment.xxx
This dessert definitely makes a unique presentation. Marshmallow cream is a gooey marshmallow spread.
What an odd recipe ,while odd it would be refreshing on a hot day. Like you though it would look nicer serve differently.