Friday, April 14, 2017

"Some More"

One of our guests, Marjon Sjollema-van Pelt, wrote "Thanks for a lovely weekend in Ward!  We enjoyed the house with the beautiful rooms.  The breakfast in the dining room was excellent!  Then returning from a dinner and the fire pit ready with s'mores for the kids.... We will be back!!!!"

We do have a great fire pit area where we often have a fire and make s'mores for us or for our quests especially if they have children.

S'mores are really popular and have been around for a long time.  Nobody really knows who invented the s'more because the recipe has been passed down by word of mouth.  The first know recipe appeared in a Girl Scout Recipe book, Tramping and Trailing With the Girl Scouts, in 1927.
Loretta Scott Crew is credited with the recipe.

There is a theory that s'mores dates back to the Victorian Era when popular desserts included sandwich cookies and sponge cakes.  At one time the marshmellow was considered a very healthy snack.  According to Tim Richardson's, Sweets:  A History of Candy, the original marsh mallow was a swamp plant resembling a hollyhock, native to Europe and West Asia.  The plant's roots produced a sticky white sap used medicinally for a sore throat remedy.  In the Middle Ages, they made a medieval version of a cough drop by candying the marsh mallow root to make a "sucket".

In the mid-1800's, the French whipped the sap in to a meringue-type froth with egg whites and sugar.  They poured in to molds to form fat squashy confections.  Making the suckets was costly and time consuming so they were very expensive.  Only the upper classes got them.

By the late 1800's the mallow plant extract was replaced by the more readily available gelatin., which is what keeps the modern marshmellows so light and fluffy.

The marshmellow roasts were the latest summer fads by 1890.

The 1927 Recipe

"Some More"

                            8 sticks                                                             16 graham crackers
                                                                                                      8 bars of plain chocolate (any of the 
                                                                                                             good plain brands broken in two)
                                                                                                     16 marshmellows

Toast 2 marshmellow over the coals to a crisp gooey state and then put them inside a graham cracker and chocolate bar sandwich.  The heat of the marshmellow between the halves of chocolate bar will melt the chocolate a bit.  Though it tastes like "some more",  one is really enough.

Tramping and Trailing With the Girl Scouts, published in 1927

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