For over a century, Fluffernutter sandwiches have been a favorite among adults and children in New England.
The simple sandwich is the most fundamental food there is. Sandwiched between two slices of white bread with marshmallow “fluff” on one side and peanut butter on the other, the sandwich is then split in half for simpler consumption.
Even after all these years, the sandwich is still a favorite comfort food and midday snack due to its simplicity and high sugar content.
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Although the thought of a “marshmallow crème and peanut butter sandwich” could evoke visions of “nightmare retro foods” from the 1960s, the Fluffernutter’s history actually begins in it.
During that period, Emma Curtis, the great-great-great-granddaughter of Paul Revere, along with her brother Amory, created a confection they termed “Snowflake Marshmallow Crème.”
According to the New England Historical Society, the product was first created in the makers’ Melrose, Massachusetts kitchen until demand grew to the point where they had to transfer to a factory.
Due to the product’s high sales, Emma Curtis started penning recipes for marshmallow crème and publishing them in brochures. According to the same historical society, she published a recipe for the “Liberty Sandwich” during World War I. It is a peanut butter and marshmallow crème sandwich served on oat toast.
Although other businesses produced goods with marshmallow crème, the Liberty Sandwich is thought to have been the first to publish a recipe for what would later be known as it.
