The first marshmallows came from plants!

Grown in salty marshes near larger
bodies of water lives the mallow plant.
Here the mallow flowers can bask in full
sun and finds all the necessary nutrients
for it's famous sweet sap.

Now, there are many kinds of mallow
plants, the rose mallow, the apricot
mallow, and the common mallow, but we
are only interested in the marsh mallow.

The Althaea Officinalia, it's scientific
name, is a woody stemmed perennial
herb, which grows 2 to 4 feet high and
has little delicate pinkish-white petals.  
These five petal flowers bloom only in the
summer months and their long thick
roots are a pale yellow color.
When I was little, my mom and dad would
take us to our cousin's farm.  They had a
lake a ways out back.  There they built a
fire and we roasted marshmellows.  Fun
nights.  
Candies from the 50's, 60's, 70's
and 80's.
Twisted Candies
brings you
The history of the marshmallow treats from ancient Egypt
through modern times and a few vintage recipes too.
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The ancient Egyptians used mallow root for making
candied delicacies for their gods, nobility, and
Pharaohs, over 2000 years ago.  Since it was a crime
for anyone else to eat these sugar like tidbits,
children had to look towards honey and figs for
curing the candy sweet tooth.

Egyptian marshmallows don't look like the
marshmallows we know today. They mixed the
mallow sap with honey, grains, and baked this into
cakes.

Although, first used  in Asia and North Africa, this
much enjoyed delight soon found it's way to Europe
and across the world
The Romans and Greeks loved the mallow plant
too.  They believed that concoctions brewed from
the marsh mallow plant would soothe sore throat
aches and pains.  They, also, believed it would
eliminate mucus.  Makes you wonder what the
ancient ones blew their noses on, doesn't it!
The French, who love their sweets, were the first to think of making a candy strictly
for adults from the mallow root.  This was around the middle of the 1800's.  Before
the French thought of using the sap to satisfy our confectionery passions, this
delightful root sap was used mainly for medicinal purposes.

The French shop owners started making their marshmallows by hand.  They
discovered cooking and whipping marshmallow sap with egg whites and corn syrup,
created a substance that  molded easily. Viva La France!
Thus the marshmallow was born and since it
tasted so good, everyone wanted one.  Now
the handmade delight took a long time to make,
being molded one at a time.  It wasn't long
before someone figured out a way to make
marshmallows quicker.

Early in the 1900, marshmallows were finally
being made quick enough that  they were sold  
as penny candy in tiny little tins. It was because
of the   "starch mogul system" that
marshmallows were being made so quick.  The
starch mogul is a machine that lets us make
foods fast.
With the invention of the "starch mogul
system" the mallow root sap was replaced with
gelatin and starch as the main ingredients.

And we never looked back.................
Today you can find marshmallows everywhere and
in everything!  In our cereals, hot chocolate, Jell-O,
candy bars, and puddings.  You will find them in hot
foods like carrots, hams, and yams!  

There is even furniture, have you ever seen a  
marshmallow couch or chair?  Some wines are made
with marshmallows!

We use the marshmallow in our most important
holidays.  At Halloween we give out candy bars with
marshmallow centers.  At Easter, the famous Peeps
come to visit.  During Christmas we sip hot
chocolate with little marshmallows floating on top.

When I was little, the teachers use them for making
crafts during Vacation Bible School

The list of marshmallow goodies is endless.  Can
you think of anymore?
Marshmallow Tin
Marshmallows sold in a Tin Can
Marshmallows found their
way into our movies as
monsters, way back in 1984.

I remember "Ghost Buster.

The Stay-Puff Marshmallow
man was a big evil monster,
bent on destroying New York
City!
Stay-Puff Marshmallow Man
Marsh-Mallow Plant
Ancient Egyptian Marshmallows
1910 Photo of Marshmallow Bakers
Marshmallow Castle in Medieval France
In Medieval times, marshmallows liquids were given to
cure all kinds of illnesses like toothaches, coughs,
sore throats, chapped skin, indigestion, and diarrhea.
It was used by herbalist of the time, for everything
from love potions to scorpion sting protection.  Even
Monks, living in the south of France, use to grow the
mallow plants, alone with liquorices in monasteries
gardens, during the same time period.
The sugary brew was found among Hippocrates' medical treatments.  The
Greeks called mallow 'malakà ', meaning soft.  Those Greeks were right
about marshmallows being soft.  So soft, it could be mixed with honey,
among other things creating a sort of drink.  What a sticky messy glob of
candied goo that must have been!

Europeans loved the sweet treat.  There is even an Italian cook book
written in the 15th Century which devotes an entire section on how to
season mallows.  Wow!
Roman Marshmallows Taste Great!
Real marshmallows, when
I was a kid, came in a little
box.  The box had a wax
paper layer and the
marshmallows were sort
of sugar coated.

They were the best
campfire treat of all.  You
had to eat them all the
same night that you
opened them or they
would get stale. Those
are "real" marshmallow to
me, not todays rubbery
bouncy balls.  Candy just
isn't the same.
My thing was to let the marshmallow catch on fire, then
blow out the flames. Crunchy ashy lumps with  gooey
white, melt in your mouth, centers.  Squeezed between
graham crackers, add a piece of chocolate candy!
Wow, the sweetest burst of sugar, ever!

Ever wonder where marshmallows come from?
Rice Crispy Treats made with Marshmallow
Roasting Marshmallows over an Open Fire
Marshmellows
Now, what you have been waiting for......Vintage Marshmallow Recipes!

These old fashion recipes come from a Pamphlet called Home Desserts and Confections
of all Kinds.  Made from Professional Recipes with Hip-O-Lite - A ready to use
Marshmallow C
reme.  Manufactured by the Hip-O-Lite Company - St. Louis, Mo.

Some Recipes from the booklet are as listed below, in case you decide to purchase the
booklet, the cost is 19.95 with shipping included.  Just send email to
starlina@bright.net  O, yes, the booklet is for sale.

On a page titled Simple Desserts that seem Elaborate, they write.....

"Fortunately, who has a jar of Hip-O-Lite on hand need worry neither about the cost
nor the consistency of modern cream.  To make you simple desserts seem elaborate,
serve with marshmallow sauce or some Hip-O-Lite whipped
creme.  If you seek
something especially gay and festive, serve Creamy Hard Sauce with your favorite
steamed or baked pudding -- graham, date, fig, suet, plum or any of the excellent
apple puddings -- Brown Betty, Apple Charlotte, or baked apple dumplings, or serve
the same puddings with Marshmallow Sauce.  They will be delicious."
Try an Old Fashion Recipe for Apple Snow

Take six large apples, four tablespoons of Marshmallow Creme,
one tablespoon of lemon juice.  Pare and core the apples.  Put
them on the fire with enough water to keep from burning.  Cook
until tender.  Strain throught a sleve and allow to cool.  Mix
Marshmallow Creme with lemon juice and beat until smooth.  
Add the apple sauce and beat until light.  Put on ice intil ready to
serve.  Yummy
Snow Pudding

1/2 package gelatine
Juice of 1 lemon
4 tablespoons of Marshmallow
Creme

Soak the gelatine in 1/2 cup water for five
minutes.  Add 1 pint boiling water and stir
until dissolved.  Add the lemon juice.  Beat the
Marshmallow Cr
eam with 1 table spoon water
until dry and stiff (this will take several
minutes.)  When the gelatine has begun to
set, place it in a pan of cold water, ice, or
snow, and beat in the stiff cre
am a spoonful
at a time. Pour in a mold wet with cold water
and set on ice.  Serve with Jelly or Maple
Cream Sauce
Canned Fruits and Marshmallow
Creme

All kinds of canned fruits, whether
put up at home or bought at the
grocery, are vastly improved by the
addition of Marshmallow
Creme.

A dish of canned peaches is not
much of a dessert in itself, but add
a spoonful of Hip-O-Lite Whipped
Crème or Marshmallow Sauce and
you will have a dessert fit for any
occasion.
Bavarian Green Cream
1 pint sweet cream
Yolks of 2 eggs
1/4 ounce gelatine
1/2 cup sugar
1 teaspoonful vanilla

Put the gelatine to soak in enough water to cover it for about 5 minutes.  Then stir it into
half of the cream made boiling hot.  When the gelatine is thoroughly dissolved, pour the
cream onto the eggs, which have been beaten smooth with the sugar.  Heat the mixture
over the fire until it begins to thicken.  Do not boil it.  Remove from the fir, flavor and add
the remainder of the cream beaten to a stiff froth.  Beat this cream in a spoonful at a time
until the mixture has the consistency of sponge cake batter.  Pour it into a mold previously
wet with cold water and put on the ice to set.  Serve with Marshmallow Sauce colored green
and decorate with green maraschino cherries.
Floating Island
1 pint milk
3 eggs
2 tablespoons sugar
1 teaspoon vanilla
3 tablespoons Hip-O-Lite Marshmallow

Beat yolks of eggs with sugar until creamy.  Add the hot milk a little at a time and cook in a double boiler
until it thickens and is smooth on the spoon.  (If custard curdles, place in a pan of water and beat
smooth with an egg beater.)  Beat the whites of the eggs stiff and add the Marshmallow a little at a
time.  Place spoonfuls of this on the custard and top each one with a bit of bright jelly.
Floating Island
1 pint milk
3 eggs
2 tablespoons sugar
1 teaspoon vanilla
3 tablespoons Hip-O-Lite Marshmallow

Beat yolks of eggs with sugar until creamy.  Add the hot milk a little at a time and cook in a double boiler
until it thickens and is smooth on the spoon.  (If custard curdles, place in a pan of water and beat
smooth with an egg beater.)  Beat the whites of the eggs stiff and add the Marshmallow Crème a little
at a time.  Place spoonfuls of this on the custard and top each one with a bit of bright jelly.
Mallow Cake Pudding

2 cups stale cake crumbs
1 egg
1 cup milk
Grated nutmeg
1/4 teaspoon salt
Beat the egg until light.  Add the salt,
nutmeg and milk to it and mix thoroughly.  
Pour this custard over the cake crumbs and
bake in a hot oven.  Serve with Jelly Sauce or
any tart Fruit Sauce.
Bread Pudding
Follow the directions for Cake Pudding , but
add 21/2 cup sugar and 2 eggs, if desired.  
Serve with Fig, Banana, or Chocolate sauce.

Chocolate Pudding
Proceed as for Bread Pudding and add 2
squares of melted chocolate.  Serve with Nut
Mallow Sauce
Banana Sauce
2 ripe bananas
4 tablespoons Marshmallow
1 tablespoon lemon juice
Mash the bananas thoroughly in a dish and add the Marshmallow.  Beat until well blended.  Excellent
with gelatin or sponge cake.

Creamy Hard Sauce
1/2 cup butter
1 1/2 cups powdered sugar
Juice 1 lemon
2 tablespoons Marshmallow Cream
Creme the butter, add the sugar and beat together until thoroughly light and creamy.  Add the lemon
juice and Marshmallow and beat until well mixed.  This can be used with any steamed or baked pudding.  
It is especially good with Apple Charlotte.

Jelly Sauce
4 tablespoons Marshmallow Cream
1 cup fruit jelly
Mix together thoroughly and beat until light.  Add lemon juice if jelly is not tart.
Now here is my disclaimer - I don't know if any of these recipes work, I am only a
collector of vintage recipes, this is what I do, I do not cook, bake, fry, stir, melt, mix,
spoon, or anything else related to cooking.  I started collecting recipes when I saw so
many getting tossed out at yardsales, auctions, and other places.  All those ladies
taking all that time to type and write their little recipes down.  It seemed so sad that
their work, love, and memories would be tossed aside.  Well, here they are.  As many
of them as I can find.
Sugar Candy Treats.           History of Candy.    Crispies.        Candy History Part Deux.
Celebrities Favorite's.     Weird Candy Trivia.          Growing Candy.      Update 10-29-2018  
More Marshmallow Sauces and
Marshmallow
Recipes.

Home
Angel or Devils.
Apples.
Barbeques
Beef Dinners, steaks, ground beef and
more.
Breads, Muffins, and Rolls
Cake Recipes
Casserole Dishes
Carry In Dishes.
Candy.
Chicken, Poultry Dishes
Chow Mein
Cobbler & Crisp Recipes
Cookies

Dips and Party Mix Recipes

Fish, Shrimps, & other Swimmers.
Fudge.

Gravy - Gravies.
Helpful Hints

Italian
Ice Cream Recipes
Jams, Jellies, Marmalades
Lunch Box Sandwich Spreads

Meat Loaf
Mexican
Pancakes, Hotcakes, BuckWheats and
Syrups
Pickles and Picklers
Pies
Pizza Pies
Popcorn Recipes
Porkchops, Piggies, and other Oinkers
Potato, Potatoes
Pudding

Salad Recipes
Sandwich Recipes
Sauces, Condiments
Sauerkraut
Scary Recipes
Soups and Chowders

Uncategorized
Unusual Recipes
Vegetable Bin
Vintage Recipe Books
Read, "The Story of the Missing
Cookie Jar" by PenVampyre. A
delightful little Christmas story
with mouthwatering  recipes for
the most wonderful time of the
year!

Read "
Santa and the Magic
Key
".  An entertaining story for
the holidays, plus recipes for
your Christmas.  A story by
Robin Wallace.

Read "Easter and Where NOT to
Hide Eggs"  
Memories of Easters
past and a
few vintage recipes.

Logan's Halloween Story -
The
original
story won first place in
sixth-eighth
grade division of
Southeastern Middle
School,
2005 by Logan Lyon
.

Food and Genealogy.  A story By
Robin L. Wallace.  
Our lives, our
families, our very history's are
defined
by the foods we eat.

Family Reunion Recipes.
"The Fourth of July and Other
Disasters"
(With Apologies to Jean
Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  
Memories of my father and his
version
of Kickapoojoyjuice.

Memorial Day Recipes - "For me,
Memorial Day was the day when
we went out where relatives were
buried in the tiny, local
cemeteries and thoroughly
cleaned up each gravesite,
carrying away branches that may
have fallen in the
winter.................."

Grandma Irwin's Story of
Courage
and Swit Tater Biskits
Recipe.

Homemade Remedies Recipes -
Recipes our grandparents used
from a poultice, mustard
plasters, gargles and paste.

Thanksgiving Day recipes and
story from the past.

College Foods and Other
Mistakes
I have Eaten.