[00:00] This recipe for peach ice cream from 1911 was a specialty of Mary Mallon, better known as Typhoid Mary. Back in the 19th and early 20th century, the way to stop an outbreak of typhoid was to find the person spreading the disease and quarantine them.
[00:12] But when the disease hit New York City at the turn of the century, they were having trouble finding the source. And that is because it was Mary Mallon, the first known asymptomatic carrier. See, Mary was a cook for various wealthy New York families, and everywhere that Mary went, typhoid was sure to go.
[00:25] But as she had no symptoms, nobody suspected her of being the cause. And while most of the food that she made was cooked enough to kill the bacteria, the dish that she was most famous for was eaten uncooked. Ice cream with fresh peaches cut up and frozen in it.
[00:38] This recipe, which is called Philadelphia-style ice cream, requires no cooking and would have been the type of dish that Mary was serving up every summer. It has peach puree and a little sherry in the ice cream base, and then fresh peaches are cut up and frozen inside.
[00:50] Now typhoid at the time was very common, but not amongst the rich. So when six wealthy families came down with the illness, people freaked out. Dr. George Soper, a sanitary engineer, put it all together that those families had employed the same cook just before the outbreaks began, and that was poor Mary Mallon.
[01:06] Now, because nobody had ever been known to carry the disease while not showing symptoms, she refused to believe that she'd been the cause. But newspapers jumped on the story and dubbed her Typhoid Mary, which essentially ostracized her from society. She tried changing her name and getting work elsewhere, but the typhoid followed, and eventually she was confined to a hospital on North Brother Island in the East River.
[01:25] There she lived the rest of her life, 23 years, never accepting that she was, in fact, the person who had caused the outbreaks. The story of Typhoid Mary is actually incredibly sad, and I cover it in a longer video on YouTube. But what's not sad is this ice cream.
[01:38] Yes, it sort of looks sad, but that's because it's frankly too hot in my kitchen to be making ice cream. But it still tastes amazing. Just make sure to wash your hands thoroughly before making this recipe, which I'll put up on tastinghistory.com.