A little glimpse of Valentine’s Day ideas from almost 100 years ago, including recipes for Frozen Cupid’s Pudding, Valentine Marguerites, heart candies, and more… The article below appeared in a popular syndicated column called “What Every Woman Wants to Know,” edited by Anne Rittenhouse. Anne’s column no doubt had its share of avid followers, some of whom may have been members of our own families who were alive and interested in such things at that time. So I usually read articles like this with my grandmothers and their mothers in mind. Some of you probably can’t help but do the same! FOR BETTER READING, CLICK EACH IMAGE OF THE ARTICLE TWICE TO ENLARGE
Frozen Cupid’s Pudding – Cover 1/2 pound of seeded raisins and 1 cup of finely chopped blanched almonds with 1 pint of orange juice and let stand overnight. Cut some stale sponge cake into 1/2-inch slices, then put the slices into heart shapes. Place a layer of hearts in a mold then a layer of raisins and almonds then another layer of the heart cakes ans so on until the mold is nearly full. Pour over this one pint of hot custard. When cool, cover the mold and bind the seam with a strip of muslin dipped in melted suet, and bury in ice and salt. Let stand four hours. Cut little red hearts from candied cherries and sprinkle a few on top when serving.
(Courtesy of The Syracuse Herald, Sunday, February 5, 1917, p. 12; Credit: http://www.fultonhistory.com)