This week marks the 100th birthday of Marshmallow Fluff, that pasty, ivory creme spread derived from corn syrup, sugar syrup, dried egg whites, and vanillin.
In February 1917, Archibald Query, a food entrepreneur born in Montréal, created the recipe for Fluff in Somerville, Massachusetts, shilling it door-to-door decades before its popularity exploded in the 1960s. Fluff has since remained stalwart in its popularity. Depending on your age, you’ll likely have different memories attached to Fluff. Perhaps you were part of the Fluffernutter generation, who came of age eating it between two slices of bread along with a smear of peanut butter for lunch. Maybe you stuck it on a graham cracker alongside some Nutella to make a sexy synthetic s'more. Or you just ate it straight out of its container. Who knows?
Mayukh Sen is a James Beard Award-winning food and culture writer in New York. His writing has appeared in the New York Times, the New Yorker, Bon Appetit, and elsewhere. He won a 2018 James Beard Award in Journalism for his profile of Princess Pamela published on Food52.