Fluffy Ruffles Dessert From 1913
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- Опубликовано: 3 июн 2023
- Fluffy Ruffles Dessert From 1913
This recipe is from the 1913 Portland Women's Exchange Cookbook - It's almost a home-made marshmallow recipe, it's super fluffy, addictive, and very sweet.
Fluffy Ruffles.
The unbeaten whites of 4 eggs, 1 cup sugar or syrup, 1 teaspoon vanilla, 1 tablespoon gelatine dissolved in cup of boiling water. Put all together in bowl and beat with eggbeater till thick; put in mold and when served, cover with whipped cream.
Mrs. Jesse Stearns.
Here's the info about the October 2023 trip to Japan: www.trovatrip.com/trip/asia/j...
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Here's the info about the October 2023 trip to Japan: www.trovatrip.com/trip/asia/japan/japan-with-glen-powell-oct-2023
My wife and I will be in Japan at this time and may find ourselves in Tokyo at the beginning of this trip itinerary. Is it possible to connect up with the group for a partial day and say hi?
takai
dear glen, most admired glen, so talented glen,,(if u think im sucking up, u r right) i have been iso a recipe for icing made with flour and cooked, to no avail. it is less sugary than the confectioners icing and so smooth. if u find the recipe please share. thank you. yes im holding my breath.
Same here, my wife and I may be in Osaka to visit her parents. Perhaps we'll run into you 😀.
Wow! Wish I had seen this earlier. Would definitely have signed up. How can we find out about future trips?
Glenn, have you considered hiring a library student through a university for an internship to index your books? If they get done indexing the books themselves, they may be able to also index the recipes in the back into the spreadsheet as well. Most university programs require students to perform an internship to graduate. It could be a win-win.
This would have been my dream internship.
This is a great suggestion!
Adding strawberries to that would basically make it an uncooked version of an "Eton mess", which you guys should definitely try making at some point. My great aunt adds strawberries and pineapple to hers and it's amazing.
Eton mess is pretty good. VERY VERY sweet
In Alberta, at this time our rhubarb is just coming up nicely. I think I will make this and have a stewed rhubarb and strawberry compote on top. Thanks Glen and Jules.
👍
Boom, grabbing a bushel from my back yard and I'll get on this too. Cheers!
That’s a great idea!
Fluffy Ruffles is now my new alias.
I grew up in Portland. As you flipped through the old copy of the book there was an ad for Atiyeh Brothers rug company. I believe the company is still in business. The one brother George and his three sons became big names in Portland, doing many civic things. George's son Victor (Vic) became Oregon's Governor.
I don't know why, but it piqued my interest when I saw the ad earlier this morning. I went searching and read up on Atiyeh Bros. and former Governor Atiyeh, who drove himself to the hospital while experiencing chest pains. Seeing the price of gas, he was worried prices would continue to rise and stopped to fill up along the way 😄
It was nice to see they are still in business with the 4th generation. I hope that wasn't *too* boring.
@@SuHu62wasn't boring at all
Winter 2022/23 must have been fun at your place...lol.
I loved it when Glen licked the whisk attachment. One of the attractions of my late mother's kitchen was: Whenever she was making a dessert, she would always ask if I wanted to lick the utensil that had been used to stir something sweet - I always did!!!
I had to watch this for the name. Fluffy Ruffles has to be one of the best recipe names ever.
This recipe is very similar to what we in Sweden would call "Gräddbullar", "mumsmums" or "skumtoppar". These would either be cut into cubes and dusted with coconut flakes and cacao or piped onto a biscuits and then covered in chocolate and coconut flakes.
That sounds delightful!
This is also very similar to Brazilian Maria-Mole, which can also be cut in cubes or stripes and dusted with coconut flakes (more traditional), or made with a flavored gelatin and dusted with confectioners sugar.
@@MLuizaN Even closer to what Gustaf described, we have "Nhá Benta" or "Teta de Nega"
@@uiliasjr tem razão. Sou muito fã de Nhá Benta!
The first thing I thought of is serving it with raspberries or lemon curd to cut the sweetness a bit. Yum!
I love the history and research that comes with this channel. Even dishes I’ve grown up with and think I know about I’ve been schooled on.
This sounds like it would be terrific top layer on a chocolate cream pie!
With a graham cracker crust...s'more pie☺
SMORES!!!!!! chocolate sauce and crumbled graham crackers with the whipped cream
Glen unlocked the FREU. Fluffy Ruffles Extended Universe.
Never be ashamed because you own cookbooks. There is a lot of good social history in old cookbooks. At least in the cookbooks I have.
The Boston Public Library had a lecturer come by to talk about that. Fascinating!
Oh the wonderful memory this brought - my grandma (Peoria, IL) used to make this and serve it with lemon ice during the hottest parts of summer.
If you would put it into a tart ring you could chill it, cut into wedges and then topp with your favorite cream. Melba sauce would be awesome with this.
They said syrup was an option. I am now thinking, "Flavored simple syrups from the cocktail series could be a fun option. Or Lyle's golden syrup." These simple recipes are great because they can be easily customized based on what one has to hand
I'm amazed you got all the cocktail videos ready to go for the entire year already. The good part about that is you basically have months of buffer on that series, and while I'm not someone who drinks, I do like watching the cocktail videos, I hope every so often you are getting a new video done for that series to keep that buffer alive instead of waiting all the way until the end of the year to film all of them in one chunk.
Glen, that is a great time of the year to visit Japan.
Mmmm with fresh raspberries or between two graham crackers dipped in dark chocolate
Or both! 🙂
Ooh ooh ooh! Salt Rising Bread! I had to go back and pause at 4:00 as you flip through the book. For a brief moment a page with this appears and I was galvanized to comment on it. My husband, originally from West Virginia where it was a regional thing, recalls salt rising bread from his childhood and even into his early adulthood when it was apparently still commercially available in certain places in California. It is a very distinct and culturally significant piece of Americana, used by the pioneers and still made in a couple of specialty bakeries, in particular the Rising Creek Bakery in Mount Morris, PA. It nearly died out, but has experienced a bit of a renaissance. There are some YT vids of people making it, and there's a 2016 book dedicated to this unique bread (still in print), written by two women who started a bakery in order to keep it available. It's a fascinating bread that uses bacterial cultures for leavening instead of yeast or chemical agents. It apparently has a very distinctive FUNKY smell, both in the starter and in the bread itself, and a delicate cheese-like flavor. My husband is the pickiest of eaters and the last person I'd expect to like something that has been described as smelling like dirty socks, but he adores the stuff and hasn't had it in years. I have been ginning up the courage to give it a try, but I have also been wishing for Salt Rising Bread to be featured on Glen & Friends. It's really the perfect thing for the show. There's science! And history! And an element of luck involved, and by some accounts even a certain amount of Danger! I would love, love, love to have a Glen treatment of this, so I hope you'll give the recipe a glance and then do the research you are so good at and make a few loaves for the show! The recipe that briefly shows in the book, by the way, is not either of the 2 versions that are commonly circulated now, so already there is another bit of data to add to what could be a super interesting episode.
Got my morning coffee and an new episode of The Old Cookbook Show while sipping my morning coffee in the country. Great start to my day. Thank you Glen for starting my week on a great note👍👍👍❤❤❤
Yum. Thanks.
Go Portland! Making Fluffy Ruffles for party tomorrow. Wish I was available for Japan...next time!
😢how can you go on another trip during the school year?? Oh well, retirement is coming up soon, please keep on so I can make it on one of your trips🙏🙏
Great recipe and history!! From your example I researched an old cartoon/movie to find an aunt's nickname. Thanks Glen!😎👍👍
I bet it'd be great as a topping for a pie. Similar to something like a meringue
That was such a pleasure to watch, love these videos!
Having eaten raw eggs and meringue as a kid (i'm European), I was surprised to learn that it's quite a taboo in the US through youtube!
It's because technically raw eggs can carry salmonella, and many years ago when farming was a much less regulated industry that was a serious problem. Nowadays the chances of you getting sick from eating raw egg is near zero, but the taboo remains.
It's never bothered me. I make my own mayonnaise and it's never made me sick. Some folks are just overly paranoid about stuff like that.
@@virginiaf.5764 It also depends on where you are. Some places in the US have real problems with salmonella. In other regions it's not much of a concern. That said, anyone who has immune system issues should avoid raw eggs period because salmonella can be deadly for them. (For most it's simply a really unpleasant bout of GI trouble.) So for that reason I am fine with uncooked merengue for myself, but I use pasteurized egg whites in royal icing for cut-out cookies i'm going to be sharing.
Thanks Jim!
I could see that as a pastry filling.
Woohoo!!! Im with you, Julie!
I bet you could get a lot of mileage out of this one by experimenting with adding various Monin syrups to it. I bet you could also take a kitchen blowtorch to it, plop on some chocolate sauce and crumble graham crackers on top for a S’more in a cup. It might be worth a shot. Thanks for the video. This channel is so relaxing!
It's Summer. Find a neighbor's kid that wants to make some $. Database completed 😂
They send IRS and FBI agents after the kids for selling lemonade now 😂😂
@@pauliewalnuts5241 it's Canada! Land of the Mounties and Moose 🇨🇦
Still a good idea.
@@pauliewalnuts5241 different country.
I might put it into a pastry bag and pipe it into a dessert dish for presentation
Something tells me this would make a great cake filling! I'm definitely giving it a try
I was thinking sandwiched between two slices of chocolate cake and garnished with strawberries or raspberrys
@@jeraldbaxter3532 That sounds really good, I was thinking of using lemon cake for a lemon meringue sort of thing
@@Nomortem Lemon (or any citrus) would be good! Maybe lime for a twist on Key Lime pie? The tartness would balance out some of the sweetness.
I was wondering if it was a Portland Oregon cookbook, but when you thumbed through it, I saw the ad for Atiyeh Bros. Oriental Rugs. Yup, Oregon it is!
Thank You Glen! You just made what I know as "Pink and White" - a dish that my nana used to make. I believe the ingredients and method were exactly the same, except after beating she would colour half of it pink, and then randomly spoon them into a bowl, sprinkle with desiccated coconut, and then refrigerate for several hours/overnight. I don't remember whipped cream being served with it, but I'm sure some in my family would have happily gone that route!
I am SO pleased to see this! I haven't had it in over 20 years, and after seeing some of your other deserts recently I had been searching for the recipe without success. It's interesting to see that the recipe dates well back to when my nana would have been born. I wonder if she had it herself as a child.
I made this with cotton candy flavoring and put sprinkles on top no whip cream as it is all good by itself~ Thx
I bet the Ginger Cream and the Maple Gelatin would be delicious as well 😊 Especially the Maple since you make your own maple syrup
My curiosity is piqued...I'm going to look up the original comic!
Ooo a recipe and a story ❤ I love it!
This sounds perfect for family with little tots. With fruit pieces. Whipped cream optional. Except dil is dairy, egg, gluten sensitive, brings her own. Good use for a punch bowl! Globs all over!
When you can’t stop eating the serving it must be good 😉
I have a recipe for Fluffy Ruffles I got from Yankee Magazine years ago. A reader sent it in.
It is made with lemon Jello, lemon juice and a can of evaporated milk which has been chilled. The jello is made the lemon juice is added and then cooled till it has set a bit. Next the milk is whipped till fluffy, the jello mixture is whipped in till very fluffy. It's poured into a 13 x 9 pan that was coated with graham cracker chrumbs, more crumbs are sprinkled on top. Placed in fridge till set, then cut into squares to serve. I found it to be a light, airy not too sweet dessert, perfect for summer.
We have a very similar family recipe, with the addition of lemon juice and lemon rind and served with custard. We call it 'lemon snow', but it is both similar in texture and in recipe. No idea of the origination - something my grandmother/great-grandmother made.
So I just picked some rhubarb and voila! You post this recipe. What better combination than this with a rhubarb sauce? We'll find out later today!
this would be a great base layer for pudding in a cloud!!
Here in New England, we have marshmellow fluff which can bought at the store. Its very common to make fluffernutter sandwiches (marshmellow and peanut butter). They were nice alternatives to PB&Js
I'm from New England, and I didn't realize fluffernutters were a regional thing. I'm sure the Marshmallow Fluff ad campaign must have reached parts of the country outside of New England, didn't they?
@@virginiaf.5764 We can buy marshmallow fluff here in Canada, so yes.
This is totally Fluff. Seems like it would make a better topping as an alternative to whipped cream instead of the main component.
@@cherylrosbak4092 I thought so.
I'm from MD, and we could get Marshmallow Fluff when I was a kid - 40 years ago.
Egg white powder would be great as well for those avoiding raw eggs. I have had great meringues using it.
Just watched it again, this time with my wife. It reminds me of a whipped cream, cookies, and chocolate syrup dessert I grew up having at a Swedish Smorgasboard (As an adult, I think I would go dark chocolate, maybe even some nibs, and then you can change each bite). I also think it would go well on top of a coffee drink, like a Dalgona. Why do I feel like this would work with some Yuletide drinks? Looks like a lot of fun! Thanks!
I get such a charge out of watching you with the various recipes! It really makes my day! Thanks to both of you!
Oh yum. I love anything in any form of meringue. I wonder how this would play on top of hot chocolate, instead of marshmallows? Can’t wait to try this. With raspberries.
I hope you guys record your trip and share with us?
This is so cool! For some reason looking at it my brain went to a no bake lemon or strawberry pie or bars. This with a bit of lemon or strawberry jam on a no bake cookie crust. Yum, I might have to try that this summer!
This looks fantastic :)
I was trying to figure out which Portland you were talking about and then when you were fanning through the pages, I saw an ad. It’s my Portland and it was the Atiyah Bros. ad. Governor Atiyah is one of the first governor I remember.
Ooo with rhubarb! I have 8 plants. I'm sharing the bounty with a local coffee shop and bakery. I'm thinking Fluffy Ruffle coffee or mocha would be good.
I love Rhubarb. I hope your getting free Coffee out of the deal!
@@michaelreid8857 some. The first harvest I shared she hot 3 gallons of rhubarb so she froze some of it later. I have both rhubarb sauce and bumbleberry sauce in my fridge. If you aren't familiar with bumbleberry, that's equal parts uncooked rhubarb and three kinds of berries. The woman who first shared it with me used blueberry, black berry, and black raspberry. I had blueberry, BlackBerry and strawberry so I used those. Since I wasn't making jelly or jam, I reduced the amount of sugar waaay down.
This makes my mind wander to "Ambrosia".
Toasted coconut, pineapple chunks, mandarin oranges and maraschino cherries folded in.
I am 75 I have eaten raw doughs and cakes all my life and never gotten sick from raw eggs. 😁
Me too! And I remember when the 'no raw eggs' thing started, I did the research to find out what the cause of the hysteria was all about. Washing the bloom off the eggs and cracked eggs. I would also bet not keeping the equipment clean enough was the number one problem, but no one ever admitted to that for liability reasons.
Consider yourself lucky! Yes, salmonella can be completely benign in some people--you can have salmonella and not react strongly to it. For others it can be deadly.
@@jjudy5869 Yes, this is why all eggs sold at grocery stores in the US must be refrigerated--they are required to be washed before being sold. They are not in other countries and you can leave them out in a cool place instead. (I won't even get into the horrors of the lives of battery hens.)
I think I’ve found my classic standard pudding recipe. It’s endlessly adaptable and I absolutely love marshmallow.
What if you flavored it with lemon or another citrus?
Give it a try, most recipes can be adapted in multiple ways. The experimentation is half the fun 😊
The drink called Fluffy Ruffles is flavored with lime rind, so…
Hey Glen. I just watched this today and had to make it. I followed your directions and it came out perfectly. I am impressed as I had doubts but I wanted to try it. Very good this Fluffy Ruffles. A nice treat eaten in moderation of course!
all your cocktails in several weeks, what better to do in cold weather than get toasted. Explains you and Jule's happy demeanor
😄
Going to try this, and maybe add it to the top of a citrus vodka cocktail, maybe yuzu and lime with vanilla vodka and this on top
That would be kind of fun to have with ice cream
This seems like it would be very easy to add flavorings to (either cocoa powder, lemon extract, or almond extract would be my first choices). I don't get serving it with whipped cream, that seems like just sugar on top of sugar with not much textural contrast. But a lemon version topped with bluberries, or a chocolate version with some cookie pieces would be good.
The trip to Japan sounds amazing, hopefully there will be a video when you guys go?
But what's Jim's favourite recipe though?
You can pasturise your own eggs easily with the heater you would use for sous vide cooking if you have one
You are a good social historian as well as a good cook Glen.
I love how creative the comment section gets for recipes like this one.
Ahhh! Back when Portland was an elegant city in which to raise a family.
I was expecting something with Ruffles potato chips
My first thought hearing fluffy ruffles, my brain went to “I hope Glen is making Viennetta” 😂
This sounds like something that would work really well as an ice cream topping.
Maybe the green on top could be a single decorative mint leaf.
Egg is the only protein that cooks from the friction of beating it
Two bowls, one on the counter and one in the fridge.
This sounds like it would go well with sliced & toasted almonds on top.
I want to try it with flavored gelatin or pudding mix.
Get Moira and David to fold lemon curd into it.
Alright, Jim!
That looks great. Wacky idea: could you use it as a sort of whipped topping for another dessert?
Yes, definitely.
@@GlenAndFriendsCooking I wonder if it would work in a trifle? A Ruffles Trifle?
I started to collect cookbooks and cooking magazines... and am running to the same problem you are. Part is thanks to the old cookbooks subreddit, part thanks to you. The Canadian Cookbook especially is awesome because it's a glorious melting pot of nations. But yeah, storing it all. I might have to start donating them to Goodwill
Fresh berries that screams for it. Or jello or candied nuts with a bit of cayenne.
Good show as always. Thank you kindly . How would I send you a receipte for sausage made out of spam.
Gosh, this almost looks like a mousse.
So what was Jim's favorite recipe?
I’m thinking instead of the plain gelatin & all the sugar, you could just use a box of sugar free jello dissolved in 1 cup of boiling water to make a diabetic/keto version. Lemon or lime would be so refreshing. Thanks Glen!
If you mixed in cooked raspberries, would that make it a flummery?
Seems like that would be great in a trifle
Could you use this to top a sweet potato casserole? My family usually just tops it with mini marshmallows and bake it. I feel like could work as a more meringue-like topping for a sweet potato casserole.
It should work. It also would be fine with Cinnamon and Nutmeg in it!
Should have left part out and put some in fridge ....And I have Rhubarb still coming out of the garden !
Your the third person to mention Rhubarb (my favourite). You guys are making me suffer!
Well it will be awesome with Rhubarb Compote!
Crumble some graham crackers, shave some chocolate and sprinkle on top, cold s'mores.
That's a great idea!
I wonder if I could use this instead of marshmallow creme or mini marshmallows when making a Mississippi mud cake...
As a public health professional, I do have a problem with raw eggs, but I’m also aware that it’s rare - about 1 in 20K eggs. But almost 150,000 people in the U.S. get salmonella from eggs (don’t know about Canada). So it’s one of those things that I’m careful about but not obsessive.
I would definitely eat Fluffy Ruffles if Glen and Julia offered it to me.
My mother made this 20 odd years ago and my wife - who normally eats anything put in front of her when dining at someone's house to be polite - refused due to the raw egg factor. I had it plenty of times as a kid, and it was a staple desert in my father's family. I do appreciate the risk however...
I wonder if you could use this in place of marshmallow creme when making fudge.
Before Julie mentioned fruit, I was thinking the same.
A Berry compote, would be awesome!
Is it like the marshmallow spread you can buy in a jar?