This week I decided to make an old-fashioned snack called Marguerites. They are saltine crackers topped with jelly, meringue, sugar, and chopped nuts.
Another blogger in a post titled, Retro Recipe Challenge No. 9: The Candy Man wrote this about Marguerites:
Marguerites are something of a culinary Marie Celeste, if you ask me. You’ll find them in recipe books from the teens, the 20s, the 30s, even the early 40s–and then they’re gone. They vanish without a trace . . . But The Joy of Cooking doesn’t mention them. Neither does Betty Crocker. By 1960, the day of the Marguerite had passed.
I can see why they’ve vanished from modern recipe books. The Marguerites had a nondescript taste and aren’t nearly as sweet as many modern snacks; yet at the same time, I liked them and they were a surprisingly satisfying snack.
Marguerites are fun to make and made a nice presentation. The salt on the crackers was noticeable in the finished product, which was both salty and sweet.
Will I make Marguerites again? I’m not sure – yet a piece of me thinks that I might. They’re an easy snack to whip up, and eating just a couple really did take the edge off my late afternoon hunger.
Here’s the original recipe:
The 1 tablespoon of jelly called for in this recipe was not nearly enough since each cracker needed to be spread with the jelly, When I updated the recipe, I didn’t list an amount, I just indicated that currant (or other tart) jelly was needed to make this recipe.
Pulverized sugar is an old term for powdered sugar.
Here’s the recipe updated for modern cooks:
2 egg whites
2 tablespoons granulated sugar
12 soda crackers
currant jelly (or any tart jelly)
chopped nuts (I used walnuts.)
Preheat oven to 325° F. Put egg whites in bowl and beat until stiff. Add granulated sugar, and beat a little more to get the sugar evenly distributed in the egg whites. Set aside.
Put crackers on a baking sheet. Spread currant (or other tart) jelly on each cracker. Put approximately a tablespoonful of the beaten egg white on top of each jellied cracker; gently spread using a fork, and then sprinkle with powdered sugar and chopped nuts.
Place in oven and bake until the beaten egg whites are lightly browned (about 15 minutes).