Category Archives: the 716

Buffalo, Desserts, Modern Menus ... the electric way, Niagara Hudson/ Niagara Mohawk/ National Grid, recipe, the 716

A vintage recipe for Peach Marlow

One of the things I have discovered about vintage recipes is that sometimes measurements can be optional. I wonder- just what sized marshmallows are intended for this recipe. I think it would be safe to assume that this recipe for Peach Marlow would use the traditional size of marshmallows (that we use for s’mores) and neither the giant ones sold today or the little ones. Another thing I’ve discovered is how they will leave out instructions- here we have the example of assuming that people already know how to whip cream and that they are doing it while allowing the peach/ marshmallow mixture to cool. (Of course NOW I’ve discovered a typo in the PDFs I created… sighs… back to fixing that)

modern menus
Print Recipe

Peach Marlow

Course: after church coffee hour, Dessert
Cuisine: American
Keyword: marshmallow, peaches
Author: Laura M. Rischman, Director Home Service Bureau

Ingredients

  • 20 marshmallows
  • 1 cup crushed peaches
  • ¼ cup water
  • ½ pint whipping cream
  • 3 Tbs sugar

Instructions

  • Sprinkle the crushed peaches with sugar and let stand while the marshmallows and water are steaming.
  • When the liquid stage is reached, add the sweetended peaches and allow to cool.
  • When quite cold and slightly stiffened, carefully combine with the cream that has been whipped stiff.
  • Pour into trays and freeze.

Notes

If it is desired to use canned peaches instead of fresh fruit, use ½ cup from the juice instead of the water, only 18 marshmallows, omit the sugar and add ½ tsp vanilla. Follow the instructions as above.
German, International Foods, Millard Fillmore Suburban, recipe, Suburban Millard Fillmore Hospital Cookbook, the 716

BIENENSTICK (GERMAN CAKE)

Have you ever had one of those days when you decide to Google a recipe before posting and the results come up with a slightly different name (in this case the majority of recipes are called Bienenstich) and is *just* different enough (Bienenstich aka German Bee Cake is apparently a yeast-based cake while this recipe uses baking powder).

bienenstick

BIENENSTICK German Cake with pudding filling

Print Recipe
Course after church coffee hour, cake, Dessert
Cuisine German
Keyword cake
Cook Time 28 minutes
Author Mrs. David Dougall

Equipment

  • spring form pan

Ingredients

Cake:

  • ¼ pound butter unsalted
  • 1¾ cup flour
  • 3 – 5 tablespoons milk
  • ½ cup white sugar
  • 2 eggs
  • 3 teaspoons baking powder

Filling:

  • ¼ pound of butter unsalted
  • 1 cup milk
  • ½ package pudding powder vanilla
  • ¼ cup white sugar

Topping:

  • ⅔ cups walnuts or almonds chopped
  • 2 – 3 tablespoons milk
  • ¼ pound butter unsalted
  • ⅓ cup sugar white

Instructions

Cake:

  • Mix butter until creamy, add slowly eggs & sugar.
  • Mix baking powder into flour, start adding flour together with milk slowly into mixture.
  • Put dough in spring form pan.

Topping:

  • Melt butter in sauce pan together with sugar & milk, add almonds or walnuts & bring to a boil.
  • Let mixture cool off.
  • If mixture gets too hard, add more milk.
  • Put cooled mixture evenly on top of cake.
  • Bake 30 to 40 minutes at 375“, preheat oven.
  • After cake is cold, cut into two layers.
  • Put filling in between two layers.

Filling:

  • Mix pudding powder, sugar & 4 tablespoons of milk.
  • Be sure mixture is smooth.
  • Bring remaining milk to a boil, remove from stove & add mixture slowly, stirring constantly.
  • Put back on stove & bring to a second boil, while pudding cools off, mix butter until creamy.
  • Butter & pudding must have exactly the same temperature.
  • Mix pudding into the butter.
  • Put filling in between layers.
Favorite Recipes of Niagara Falls, food, recipe, the 716

Ham Loaf with Horseradish Sauce

ham loaf with horseradish sauce
Print Recipe

HAM LOAF WITH HORSERADISH SAUCE

Course: Dinner, Main Course
Cuisine: American
Keyword: ham, ham loaf, loaf, pork
Author: Mrs. C. H. Schmiege

Ingredients

  • 1-½ lb smoked ham ground
  • ½ lb fresh pork ground
  • 2 eggs beaten
  • 1 Cup Milk
  • 1 Cup bread crumbs

Instructions

  • Mix together.
  • Make into a loaf.
  • Bake at 350° at least 1 hour.
  • Serve with horseradish sauce.

Notes

Print Recipe

Horseradish Sauce

Author: Mrs. C. H. Schmiege

Ingredients

  • 1 Cup whipped cream
  • 2 tsp. horseradish
  • 4 tsp. confectioner's sugar