Dress up your Sundae with King’s Cupboard Sauce!
Why call it “sundae?”
“Since there is no definitive answer as to who invented the sundae, it’s not surprising that the spelling is also a mystery. However, it is certain that the spelling was not standardized for many decades. Early spelling include sunday, sondie, sundi, sundhi, sundae, and sundaye. Linguists have suggested that sundae ultimately became the standard spelling because religious leaders felt that the word Sunday was sacred and should not be commercialized. They have also theorized that the name was chosen because the dessert was only sold on Sunday or because the Sabbath required a special dessert. According to The Washington Star, the treat was originally called Friday but was changed to Sunday because Friday was thought to be unlucky.”
—Sundae Best, (p. 64-65)
Before the idea of topping ice cream with nuts, fruits and fancy dressings originated, soda dispensers were more or less handicapped to show distinct forms of originality. Now the mixture of ice creams, and the arrangements of fancy dishes not only furnishes the dispenser an outlet for his ideas, but they produce big revenue for the modern soda fountain.
In serving ice cream, it is suggested that a china or silver cup be used. Wafers, mints, and other tidbits are very nice to serve along with the ice cream. A small glass of ice water should always be served with each order. The following formulas are for plain and fancy sundaes or éclairs:
Cherry Sunday
1 disher of vanilla ice cream
Ladle of cherries and top with a large red cherry
…
White Cherry Sundae
1 disher of vanilla ice cream
Ladle of white cherries. Top with a large white cherry
…
French Violet Sunday
Place a disher of vanilla ice cream in a sundae cup and over it pour a ladle of French violet
bisque… Top with a red cherry
…
Chong special
Into a tall slender frappe glass place a small disher of strawberry ice cream, enough to fill about one-half of the glass. Over this pour a little caramel syrup, then in the remainder of the glass place a disher of chocolate ice cream. Over this pour a ladle of marshmallow dressing, sprinkle with ground nuts, and top with a whole cherry.
…
Fountain special
Into a tall slender frappe glass place a small disher of vanilla ice cream. Pour a little marshmallow dressing over this. Fill remainder of glass with small disher of strawberry ice cream. Top with butterscotch dressing, and over this sprinkle toasted
—Rigby’s Reliable Candy Teacher, W. O. Rigby [1916?] (p. 229-231)
[NOTE: a "disher" is an ice cream scoop.]
Recommended reading: A Month of Sundaes, Michael Turback
Of course, you can reproduce some of these interesting recipes using The King’s Cupboard dessert sauces! Or come up with your own original recipe! Nothing tastes better, and as far as we are concerned, there is no better “comfort” food then our sauces and gourmet desserts!
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