Origins of the Ice Cream Sundae

 The origins of the Ice Cream Sundae are obscure to say the least but thereare many interesting points to note in its history.  Many towns passed blue laws that outlawed the sale of ice cream sodas on Sunday in lieu of the sinful nature of ice cream and soda that many ministers viewed it as a sin toconsume this on the Sabbath.  Pharmacies and soda counters then devised a way to sell ice cream with a topping on Sunday and called it an Ice Cream Sunday as opposed to an Ice Cream Soda.  This caught on with the ministers, who also enjoyed ice cream, when they said that covering the ice cream with a topping and obscuring the main ingredient made it not really ice  cream and not sinful.  When sales of “Sundays” appeared on other days of the week the ministers weighed in again, stating that this pleasure could not be named after the Sabbath,  hence the spelling of Sundae. 

 It appears that Ithaca, New York has documented proof in the form of newspaper ads from April and May of 1892 that the Sundae was first created and served at the Platt and Colt Pharmacy.  When the local Unitarian minister,  John M. Scott and Pharmacy owner Chester Platt retired to the soda fountain to discuss The Sunday service, Platt served up some ice cream with cherry sauce and candied cherries.  The two were so enamored with the flavor and appearance of the concoction they decided to name it a “Cherry Sunday”.  Now there are all sorts of toppings for sundaes ranging from sauces of chocolate and butterscotch to nuts and sprinkles.  While ice cream may have been served with toppings before this date, without proof the point is moot.  As the debate rages on there are two things that aren’t debatable, that Ice Cream Sundaes are heavenly and people love them.

Hot Fudge

Suggested Equipment:

Measuring cups

Small cutting surface

Four quart, heavy bottom pot

Wooden spoon

Grater

Ingredients:

1/4 Cup               Water

1 Cup                    Corn syrup

1 +  1/3 Cup       Sugar

4 Oz                       Semisweet chocolate

1/2 Cup               Cocoa

1/4 Lb                   Butter

1/4 Cup Cream

Method:

• Combine and bring water, corn syrup and sugar to a boil for 1 minute

• Remove from heat and whisk in the chocolate until melted

• Sift in the cocoa, continuing to whisk

• Add the butter and continue to whisk

• Finally, whisk in the cream

• Let cool

Store, refrigerated, in a covered container.