Sent: Sunday, June 23, 2013 2:12 PM
Subject: Recipe Request: Blueberry-Marshmallow Ice Cream
Greetings and salutations,
My name is Daniel, and I came across your site this afternoon while
attempting to find a recipe that I have been searching for since 2002.
Before I give the details, I will say that yes, I have looked through your
most popular listings, your categorical listings, your alphabetical
listings, and that I have indeed used the custom google search located on
The recipe that I am hoping you can help me with is for
Blueberry-Marshmallow ice cream. My father ate this as a boy, in the late
1950s to early 1960s in the suburbs of Cincinnati, Ohio (more specific can
be given if you request it). Time has obviously obscured some of the facts,
but here is what he has told me (and what I've found on my own). This ice
cream was made by Baskin and Robbins, was only available for one season, and
never came back. I have found reference to the ice cream on Baskin and
Robbin's site, one weblog, and one forum. The latter two of which were
people saying how much they enjoyed it, but had no information on it. The
only other thing that I have been told was that the ice cream itself looked
like blueberry ice cream and marshmallow ice cream may have been made and
swirled together at the end.
I have sent 2 letters to the company requesting information, and neither of
them have gotten a reply. (once in 2002 and once in 2005 I believe, but I
could easily be wrong)
If you are able to find something, I would be most grateful. If not, it
certainly is not the end of the world. He has gone without it for this
long. Thank you for your time, your collection of recipes, and your hard
work on all of these projects.
I found a mention of this on the Roadfood forum:
Like you, I found no real information about it anywhere. Sometimes it just
isn't out there to find. No other ice cream brand appears to make this
flavor, nor could I find a recipe for making this flavor or for combining
two flavors to make it.
That leaves you a few options to try and help your father satisfy his
craving for it:
1) Go to your local Baskin Robbins outlet. If they sell blueberry ice cream
and marshmallow ice cream, ask them if they will swirl the two together
half-and-half for you. If they won't do it, buy equal amounts of each and do
it yourself using a slow setting on your home mixer. If it gets too soft in
the process, stick it into the freezer for a while to harden it up.
2) If Baskin Robbins doesn't sell those two flavors, try another ice cream
shop. If you can't find the two flavors in an ice cream shop, get them at
the supermarket and swirl them together the same way. The result may not
taste exactly like Baskin-Robbins' product did, but maybe it will be close
enough. After all, there may be no other choice.
3) In a pinch, you might try combining a homemade blueberry ice cream recipe
and a homemade marshmallow ice cream recipe and using your home ice cream
freezer to freeze the result. Write back if you want me to assist you in
finding these separate recipes.
4) Finally, and another step further away, you might just buy some blueberry
ice cream and mix marshmallow crème from the jar into it.
Sent: Wednesday, June 26, 2013 6:42 PM
Subject: Recipe, Please
Looking for recipe for swordfish with steamed spinach, bacon and gorgonzola cheese. Had for dinner at bonefish grill.
To die for. Please help.
Thank you much
It’s described on the menu like this:
Spinach Bacon Gorgonzola Atlantic Swordfish
topped with sauteed spinach, crispy bacon + creamy Gorgonzola cheese
I had no success finding a recipe specifically for the swordfish from the Bonefish Grill, but it appears to be the same dish in which they previously used grilled salmon.
The salmon recipe is on these sites:
Bonefish Grill Grilled Salmon
Just substitute swordfish for the salmon, and I think you’ll have it.
There is a recipe here that doesn't mention the Bonefish Grill:
Grilled Swordfish Topped with Gorgonzola Sauce
Sent: Friday, June 28, 2013 8:39 AM
Subject: Woffington Update
You may recall my query about a recipe mentioned in the New Yorker, in an article, "Look Back in Hunger," by Anthony Lane: "Fish Fillets à la Peg Woffington."
And I wondered what they might be, and I think you came up dry.
Well, now the Internet has more to say as I find from idle browsing this a.m. Here's the book mentioned in the article:
Which site you might want to add to your recipe collection, although as I've noted before and you've agreed, a lot of the requests these days are for that
"Wonderful spaghetti sauce they served at 'Mario's' in Laramie, Wyoming, back in the 1950s. So good!" And yet sometimes you DO find it...
And here's the link to the recipe hyperlink and the Woffington Sauce associated:
"Culinary Jottings" By Arthur Robert Kenney-Herbert
"Seer"? I looked into that. Apparently some kind of mackerel.
I liked the phrase "a thought of red pepper."
The book does not tell, at least near the recipe, however, just why that sauce is "Peg Woffington Sauce." Which might have been my original question?
That may be beyond recovery.
I suppose I could read the book:
"Peg Woffington" by Charles Reade
But a search there for the words "sauce" and "fish" brought nothing relevant up, and what text came along with the finds makes the thought of reading any more,
Slight respite today on LI from the past few days of warmth and humidity. A friend in Belfast called her weather "sweltering" a bit ago. More to come.
Time to go make "Oeufs à la Ray ."
I find that Peg Woffington was an 18th century Irish actress who became quite a celebrity on the London stage.
She was the subject of the novel bearing her name by Charles Reade and a biographical work by Joseph Fitzgerald Molloy.
Reade appears to have made her into a fictional character in his novel and in several short stories. See:
“The Life and Adventures of Peg Woffington: With Pictures of the Period in Which She Lived” By Joseph Fitzgerald Molloy
There is a portrait of her here:
She had a home in Teddington, UK, where she also established a Tea Room. She purchased a number of cottages in the area and donated them to the poor.
It is possible that the sauce could have been something that she served at her Teddington Tea Room, but I found no confirmation of that.
It may be as likely that the sauce mentioned in the 1885 book ”Culinary Jottings” by Arthur Robert Kenney-Herbert was named in her honor as that it
was created by her. That’s just speculation, though.
There was a 1908 recipe book called “Peg Woffington: Choice Recipes by Experienced Housewives of St. John's Guild, Pleasantville, New York”, compiled
by Annie M. Goodwin, but it appears to be a compilation of recipes from Pleasantville, New York housewives. I could not find what connection there
was between Peg Woffington and this book, but the sauce may have been in that recipe book. See:
"Peg Woffington Choice Recipes by Experienced Housewives of St John's Guild Pleasantville, New York" compiled by Annie M. Goodwin
Finally, in 1918, there were establishments in New York City called “Peg Woffington Coffee House” & “Peg Woffington Tea Gardens.” These places had several
fish dishes on their menus, but no sauce that matches the description. See the menu here:
Peg Woffington Coffee House Menu
Peg Woffington Coffee House
As you say, “seer fish” is another name for several kinds of mackerel, including King mackerel.
It’s been raining almost every day up here, and is expected to continue. It’s getting difficult to find dry days when I can get the lawn tractor out and mow the grass.
It’s been really hot, too, along with the humidity, but today we got some respite from that.
I’ve received so many of the sort of restaurant requests you mention that I have begun collecting books with such recipes in them and I have quite a few now.
In years gone by, several such collections were published by auto and cigarette companies, newspapers and magazines, and credit card companies like Diner’s Club.
I’ve had some success finding cheap used copies of these on the web.
Sent: Wednesday, June 19, 2013 8:50 PM
Subject: cookies with grape jelly and pepper
Hi, I'm looking for a cookie recipe that is made with 2 jars of grape jelly and 2 tbl of black pepper. I had these at a wedding reception that
were made by an Italian lady from the East coast. They were dark and crescent shaped and very delicious. Sure hope you can help me.
Thanking you in advance.
Sorry, I cannot find an Italian cookie that matches your description. I might have more success if you can get the name of the cookie.
Please feel free to make use of the Italian cookie resources on this page: