Sent: Thursday, February 14, 2013 2:19 PM
Subject: Mapleine 1905 fudge recipe
Hi, I have been looking for a fudge recipe that Mapleine put out in 1905. I hope you can help me.
Thank you. Janice
There is a message board about Mapleine here: In the 70s
One of the posters says she has the 1905 recipe and gives her e-mail address. You could try writing her.
There is a scan of an entire Mapleine recipe pamphlet here:
MSU Library Archives
It does not have a date on it, but it is very old and it has a readable or printable fudge recipe.
That’s all that I can find.
Hi, Uncle Phaed!
Could this be it? I hope it's not just a fudge recipe the writer happened to have.
I’ve been researching this ever since I got your e-mail, and I found that the green cover “Mapleine Dainties and How to Make Them” is from CA 1910
and is the oldest booklet that I can find, making it older than the one I referenced, which appears now to be from several years later. The recipe
that you found on that site appears to be the oldest that I can find. Actually, I think the original requester was misinformed. Mapleine was invented
in 1905, but I don’t think they even published a recipe booklet or a fudge recipe that first year. The recipe from that green cover pamphlet, which
is the same one you found in slightly different format, is below.
Thanks for helping with this!
Two cups of granulated sugar, one cup
of milk, a piece of butter the size of
a walnut and one heaping teaspoonful of
Cook about fifteen minutes. Take off
and beat hard until it grains, then pour
in buttered plate.
Chopped nuts, figs, dates or cocoanut
spread on the plate before pouring makes
I found an old phamlet on ebay and copied a recipe.
I don't know what sweet cream is?????? I tried to contact pinkie and the email came back.
Will try this to see if this is what my grandmother used to make. When I find out what sweet cream is,
I will email you and let you know how the fudge came out.
Mapleine perfect fudge 1905
2 cups sugar
1/2 cup coffee
1/2 cup sweet cream
1/4 tsp. salt
3/4 tsp. mapleine
1 cup chopped nuts..
Cook first four ingredients until it forms a soft ball in cold water.
Let stand until luke warm.
Add Mapleine and nuts and beat until creamy.
Pour into a buttered pan.
To test for soft ball stage put 1 tsp. in cold water to make a soft ball.
The cream in your grocery store dairy case – “whipping cream” or ”heavy cream” or “light cream” – is “sweet cream”, cream that’s skimmed from whole milk.
The other kind of cream is “whey cream”, which is skimmed from whey during the cheese-making process. I’ve never seen “whey cream” in the grocery store.
Sent: Thursday, February 14, 2013 6:32 AM
Hi, Phaedrus! I just discovered your web site, and am hoping you
might be able to help me.
Many years ago, we often ate at a restaurant, The Tumalo Emporium, near
Sisters, Oregon. They served a dish - Chicken Cannelloni - that was
The restaurant changed ownership at least ten years ago, and this dish
is no longer on the menu.
Do you think you might be able to find the recipe?
The Tumalo Emporium
Chicken cannelloni: I remember that the dish consisted of two stuffed
cannelloni, with a delicious (non-tomato, I think) sauce on top.
The cannelloni was a family recipe, presumably of Tumalo Emporium owner Louis Slegal. The current owners bought the restaurant in 1991 and changed
the name to Tumalo Feed Company. They did not retain the cannelloni on the menu, and probably did not get the recipe. There are newspaper articles
about the Tumalo Emporium here from "The Bulletin":
The Bulletin 1
The Bulletin 2
The Bulletin 3
These are the only mentions that I could find of the cannelloni. I had no success at all with a recipe. Sorry.
Since the Emporium was sold in 1991, before the advent of the Internet, I'm afraid there is not much chance of finding the recipe or a copycat. The
recipe does not appear to have ever been printed in a newspaper. The only possibility that I can see would be if you were able to locate and contact
someone from the family. The owner was Louis Slegal. I believe his daughters were Ann Rasmussen and Sue AuCoin (wife of Congressman Les AuCoin). The
kitchen manager at one time was Mary Groshong, and the restaurant manager in 1986 was Scott Ferguson. If you can locate any of these people, then they
might be able to help you with the recipe. I'll post this on my site - there is always the small chance that one of them might read it and contact me.
I did find this recipe:
Tumalo Emporium Walnut Pie
2 cups sugar
1/2 tsp salt
1 tsp vanilla
1 cup water
1 1/2 sticks butter
6 yolks from large eggs
1 cup chopped walnuts
9-inch unbaked pie shell
Boil sugar, water, and salt together until syrup reaches 235° on a candy thermometer or spins a thread 2 inches long.
Add butter; boil until bubbles are all yellow. Cool to room temperature.
Add vanilla and eggs to above mixture and beat thoroughly. Place chopped walnuts on the bottom of a 9-inch unbaked
pie shell; pour pie mixture over them. Bake for 55minutes at 325° or until pie is set and a glossy light brown on top.
("Ford Times Cookbook #6", 1974, compiled by Nancy Kennedy)
Sent: Tuesday, February 12, 2013 11:17 PM
Subject: Rike's Department Store Recipes - Dayton OH
I have been told that Rike’s Rum Cake as being the best rum cake ever. Any chance you might could help finding it?
I know someone has asked for their Fudge Cake before and I have one from one sister in law but the other one is pulling the original
from my MIL’s recipe box since my first attempt at it did not result in what my husband was remembering – trying to see if it was how
I translated loosely described ingredients and procedures.
Here is what I have so far with my notes:
Not sure if I made the right calls on things that weren’t specific enough. Hubby said it doesn’t taste as sweet and wasn’t as moist.
The crumb was pretty fine and light even though it is sort of dense. I made the recipe she gave me an ‘extra’ card she had typed up
that has the cocoa powder and you add boiling water at the end to bloom the chocolate a couple of weeks ago and the crumb and moistness
of that one sort of what I expected just fudgier.
a.. Used unsweetened squares based on amount of sugar
b.. Used 3 squares
c.. Beat egg whites until they formed stiff peaks and folded in even though it didn’t say to beat them until stiff or soft peaks or anything
(probably should have done soft peaks but I walked away while they were beating and also that wouldn’t really affect it too much)
d.. Was still not even set in the middle at 40 minutes at 325 and typically our oven runs a little hot so I baked it until set but not even
pulling away from the sides of the pan
e.. Baked in 13x9 pan
a.. Used unsweetened squares based on amount of sugar
b.. Used 3 Tbs butter for each piece just judging what was larger than an egg and that since it said 2 pieces larger than an egg that it meant
each piece was larger than an egg
c.. Put the butter in with the water, sugar and chocolate – think maybe it should have been softened butter beat in with the cooled mixture?
d.. It looked so separated that I kept stirring not thinking that it was sort of like making fudge and crystals would form and they definitely
formed – very grainy and never would beat up into an icing or frosting
e.. Boiled longer because all the chocolate had not melted by the time it started bubbling and went into rolling boil so I boiled 5 minutes after
everything was melted/dissolved
I am still craving chocolate cake so I think I am about to attempt this but do you use the same bitter (I am assuming unsweetened) chocolate for
the icing as for the cake?
Subject: RE: Rike's $35 fudge cake
Before I got married, I copied off my favorite recipes that Mother made. I would scan it but right now our scanner needs some work, so here it is:
1/2 C. butter
2 1/2 C sugar
1 C. nuts
2 1/2 C. flour
1 tsp. salt
1 1/2 C. milk
2 or 3 squares bitter chocolate
2 tsp. baking powder
2 tsp. vanilla
3 C. sugar
4 squares chocolate
1 C. boiling water
2 pieces of butter larger than size of eggs
Cream butter well, add yolks of eggs. Cream again. Add sugar gradually, then nuts, flour and milk alternately. Add melted chocolate.
Then, fold in egg whites. Bake 40 mn. at 325-350.
Stir until it boils around the sides. Then to a rolling boil for exactly 5 minutes. Allow to get very cool. Then, beat.
*** Not sure about the pieces of butter larger than size of eggs!!
Hope you enjoy it.
Sent: Sunday, February 10, 2013 4:21 AM
Subject: Freedom HS
My name is Sandra.
I ran across your website looking for custard pie recipe (I really enjoy your website).
I grew up in Morganton NC through the 60's and 70's. I lived in Morganton until I join the USAF in 1981.
I would love to have the Coconut Custard pie recipe that was served at Freedom High when I attended from 1976-1979.
I remember it cost 40 cent it was either that or lunch cause lunch cost the same. Do you think maybe you could find this recipe
I cannot find any mention of the coconut custard pie from Freedom High School in Morgantown, NC. I did find a couple of mentions of the school,
but no mentions of the pie.
I can find for you a coconut custard pie recipe, but it won’t be from Freedom HS.
Sorry that I can’t be of more help.