I have a lot of fun making hundred-old-recipes. Often old recipes have less detailed directions than modern ones, and I need to try to interpret what the recipe author meant. Usually it is fairly easy to figure out what to do, but occasionally an old recipe just leaves me scratching my head. This is one of those times. Here’s the original recipe for Marshmallow Pudding:
What the heck is 10¢ worth of marshmallows and 10¢ worth of shelled nuts? I quickly did a few online searches with relatively little luck. Amazingly even the artificial intelligence (AI) feature in my search engine doesn’t know what marshmallows cost in 1924. (I thought that AI took at stab at answering all questions and would try to give me a price for marshmallows. Rather it redirected me to the prices of eggs, round steak, and macaroni in 1924.)
I decided to use with 3 cups miniature marshmallows and 1/2 cup chopped walnuts. I have not idea whether this is similar to what the recipe author used, but it worked okay.
I used canned pineapple tidbits when making this recipe. The old recipe calls for chopped pineapple. I had a vague memory that years ago gelatin packages said not to use fresh pineapple when making gelatin, so did another search that was more successful. Gelatin won’t set when mixed with fresh pineapple because of an enzyme it contains; however, it will set if canned pineapple is used.
I had difficulty getting the gelatin dissolved. One tablespoon cold water plus 2 tablespoons boiling water just did not seem like enough liquid to get it successfully dissolved. I ended up heating 1/4 cup of pineapple juice (from the canned pineapple) and adding that to the gelatin that I was trying to dissolve.
I assumed that “1-3 cup sugar” meant “1/3 cup sugar.” I also assumed that “1 pint whipped cream”, meant 1 pint of unwhipped heavy cream that I then whipped.
The verdict: My interpretation of this recipe was very nice. The Marshmallow Pudding was creamy and sweet with bits of tart pineapple and crunchy walnuts. It reminds me of similar dishes that I’ve had at reunions, pot luck dinners, and family gatherings over the years.
Here’s the recipe updated for modern cooks:
Marshmallow Pudding
1 packet (0.25 ounce) unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1 cup canned pineapple tidbits, drained (Reserve 1/4 cup pineapple juice)
2 cups heavy whipping cream
1/3 cup sugar
3 cups miniature marshmallows
1/2 cup walnuts, chopped
Place the cold water in a small bowl; then sprinkle the gelatin over the 1 tablespoon cold water. Let the gelatin absorb the water and soften for a few minutes. In the meantime, heat 2 tablespoons of water plus 1/4 cup pineapple juice to boiling. Reduce heat to low and stir in softened gelatin; stir until dissolved. Add 1/3 cup sugar; stir until dissolved. Remove from heat. Set aside and allow to partially cool.
Put the whipping cream in a bowl. Beat until stiff peaks form. Gently stir in the dissolved gelatin and sugar. Fold in the pineapple tidbits, miniature marshmallows, and walnuts. Put in serving bowl. Refrigerate until chilled (at least 2 hours).
Sounds good!
It’s tasty.
I guess they thought prices would never change. I find a lot of missing information in family recipes.
I think that you’re right – though it seems like prices would have changed from year to year (and would have been different at different stores) back then.
Great detective work Sheryl!
Thank you! It’s nice to hear that you enjoyed how I tried to research it.
Wow! Nice work interpreting this one! It does sound similar to the green Jell-o salad that, as you stated, frequently appears at gatherings. I do have to think that AI seemed rather on prices for 1924 although that was way before my time. I’m equating it to prices in the 1970’s.
It is similar to the green salad – though I think that the green part probably came a little later after instant pistachio pudding was invented. (On second thought – lime gelatin existed a hundred years ago, so it may have been possible to make a green version back then.) I think that people also often shifted to using Cool Whip instead of using actual whipped cream over time.
My mother made an ambrosia salad in the 1970s that was similar to your 1924 recipe. Calling it a salad was probably a stretch
This Allrecipes website shows a similar recipe my mother used:
https://www.allrecipes.com/recipe/277216/ambrosia-salad-with-jell-o/
My quilt-sew-knit group has a monthly potluck with meetings. The women in their late 70s, 80s and 90s love this dish.
I applaud you looking up the cost of nuts and marshmallows.
I looked up the history of marshmallows – originating in Egypt 2000 BC from the marsh-mallow plant. That was a wow!
i found this on Google AI:
1900s: Archibald Query created the first Fluff in his kitchen, but sold the formula to H. Allen Durkee and Fred L. Mower after struggling due to sugar shortages. They renamed the product “Toot Sweet Marshmallow Fluff”.
1950s: The extrusion process was patented by Alex Doumak, which involved forcing marshmallow ingredients through tubes to create a long rope that was then cut and packaged. This process allowed for the mass production of marshmallows.
The Campire marshmallow in 1927 the Girl Scouts were roasting them and making s’mores.
I looked on some other websites and couldn’t find anything between 1900 and 1924 that indicated easy availability of finding marshmallows.
What a fun diversion for me this Sunday afternoon 🙂
We also called this type of dish a salad. I’m not sure why – with all the sugar and other rich ingredients it seems like it should be a dessert. But, it always seemed like it was served during the main course at reunions and other events so clearly people considered it a salad.
It’s nice to hear that you had fun researching marshmallows. It’s fun to see what Google AI told you about the history of marshmallows. It’s amazing how long they’ve been around. It’s interesting how commercial marshmallows are made.
Sounds delicious (and familiar)! My grandmother used to do this only she used flavored Jell-O, usually lime or orange…. It was not a friend to the lactose intolerant or the diabetic!
There are a lot of variations of this recipe. All the sugar and fat (as well as the lactose) in this recipe make it problematic for many.
It does but I’ll still make and eat it!
That looks delicious.
It’s yummy.
Wonderful.
Keep up the good work!
It’s nice to hear that you enjoy this blog.