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Raspberry Whip (Pt red raspberries)
1 pt. red raspberries 24 marshmallows 1/2 pt. whipping cream Place raspberries in bowl. Cut the marshmallows into small pieces and put them into the bowl with the berries. Allow them to stand in this juice over night. In the morning whip this mixture. Also whip the cream and when stiff, add to the berries and marshmallows. Whip again and place on the ice until ready to serve.
Mrs. Graeff. ½ lb.
A simple uncooked fruit fool that relies on marshmallows to sweeten and thicken as they soften in raspberry juice overnight. The technique still works, though marshmallows have changed since this was written.
- The hinge: give it the full overnightThe marshmallows must sit long enough in the berry juice to dissolve into a syrupy mass. Rush this and you get chewy lumps suspended in cream rather than a smooth pink whip.
- Marshmallow sizeTwenty-four marshmallows most likely means the standard confectioner's size rather than miniatures; by modern equivalents that is roughly 6 oz by weight, or something under 4 cups of miniatures. Miniatures work and dissolve faster.
- Quantities in cupsA pint of raspberries is about 12 oz, or 2 to 2 1/2 cups. Half a pint of whipping cream is 1 cup, which will roughly double to 2 cups whipped.
- Cream to useUse heavy or whipping cream at 36 percent fat or higher. Ultra-pasteurized cream whips but holds its volume less well; whip it cold, in a chilled bowl.
- Whipping the fruitThe berry and marshmallow mixture will not aerate much on its own -- beating simply breaks it down into a rough purée. A few pulses of a mixer or a vigorous fork mashing is enough before the cream goes in.
- "Place on the ice"This means the icebox. Refrigerate, and serve within a few hours.
- YieldThe recipe gives no yield; it will fill about 6 small glasses or sherbet cups. Frozen raspberries, thawed with their juice, substitute well out of season.
Church and club cookbooks of the 1920s and 1930s are full of marshmallow desserts, and this one shows why: marshmallows had become cheap, shelf-stable and factory-uniform, and they let a cook sweeten and set a dessert without gelatin, sugar syrup or a stove. "Whip" in this period simply meant fruit lightened with beaten cream or beaten egg white, a descendant of the older English fool and trifle family. Named contributions like Mrs. Graeff's were the whole point of a congregational fundraiser book -- the recipes doubled as a roster of the parish, and a dish that could be assembled the night before and held in the icebox was exactly what a woman bringing dessert to a church supper wanted.