1/17/2024 0 Comments Jif peanut butter 1980![]() ![]() This authentication occurs automatically, and it is not possible to sign out of an IP authenticated account.Ĭhoose this option to get remote access when outside your institution. Typically, access is provided across an institutional network to a range of IP addresses. ![]() If you are a member of an institution with an active account, you may be able to access content in one of the following ways: You can also swap out the classic Fluff for Strawberry or Raspberry Fluff (yes, both varieties exist), but it’s been my experience that you don’t see too many pink Fluffernutters.Get help with access Institutional accessĪccess to content on Oxford Academic is often provided through institutional subscriptions and purchases. While some folks live and die by the classic Fluffernutter, there are other that like it made with toasted bread (just remember to spread the peanut butter and Fluff onto the toast while it’s still hot!), or “Elvis-style” with added sliced bananas. Now press the two pieces together, and dig in! Fluffernutter Photo Credit : Aimee Seavey I find that the Fluff is easier to spread if you scoop out a large amount to start, so don’t be bashful. Take 2 slices of white bread (when you’re dealing with this much sugar and salt it doesn’t really make sense to reach for the sprouted wheat bread, now does it?), then slather one with creamy peanut butter ( Teddie is a popular local brand) and the other with Marshmallow Fluff. Photo Credit : Aimee Seaveyīuilding a Fluffernutter is simple. Creamy peanut butter and sweet Marshmallow Fluff. Fluff is so popular that there’s even a National Fluffernutter Day (October 8) for hardcore Fluff fans, and the town of Somerville, MA still celebrates its Fluff pride with an annual Fluff Fest, one of our picks for the Best Food Festivals in New England. It’s also gluten-free, kosher, and (at least in my house) a totally acceptable substitute for marshmallows in hot chocolate. You might be surprised to learn that Marshmallow Fluff (which is still made by Durkee-Mower in Lynn, MA) has just 4 ingredients (corn syrup, sugar, dried egg whites, and vanillin) and no artificial preservatives. ![]() Marshmallow Fluff Photo Credit : Aimee Tucker And by the 1960s, the word “ Fluffernutter,” in all of its gooey glory, was synonymous with the sandwich we love today. Allen Durkee and Fred Mower, production and popularity steadily increased until Marshmallow Fluff was arguably the region’s top marshmallow creme supplier. The marshmallow creme concept (described in The Encyclopedia of Sandwiches as “a spreadable concoction of melted marshmallows and corn syrup”) wasn’t a new one back in 1917 when entrepreneur Archibald Query began making and selling his version door to door in Somerville, MA, but after Query sold his formula to nearby candy makers H. Why? The “Fluff” in Fluffernutter stands for Marshmallow Fluff, our preferred local brand of thick and gooey marshmallow creme. I say “sticks” intentionally, since the Fluffernutter is the kind of sandwich that leaves most eaters (especially young ones) in need of a vigorous face-scrub after it’s finished. Flip open a few lunchboxes in a New England elementary school cafeteria, and I suspect at least one of them will contain a Fluffernutter sandwich - that heavenly, sweet combination of white bread, peanut butter, and marshmallow creme so beloved by Yankee children that it’s been known to stick around on lunch menus well into adulthood. ![]()
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