LYNN — When Liz McNeil was growing up in Hyde Park in the 1980s, her mother was very strict about the food she fed her children. Then one day, she broke down and bought some Fluff, which meant McNeil could finally bring a Fluffernutter to school, just like the other kids at St. Anne’s.
“My sister and I were so excited,” McNeil said, until they got to lunch, and found out they didn’t know the Fluffernutter rules.
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If Wonder Bread is so essential, then how did New Englanders make Fluffernutters in the decade between the 1920 creation of Fluff, and 1930 invention of sliced Wonder Bread? Having grown up here, and eaten literally thousands and tousands over the decades, I can confidently state that the kind of bread is the one complete wild card in the holy trinity that make up a real Fluffernutter. Lynn-made Fluff is essential. The peanut butter can vary, but only within a narrow band, (Teddy, Skippy, or Jiff are okay, but no 'chunk' style, or god forbid, 'organic') The bread however, can be anything at hand, though, for my taste buds at least, the bread's moisture content must approach the extremes: either mushy (Wonder Bread, Potato Bread, or even Lavash) or crisp (Saltines, Rice cakes, Triscuts). Though not welcome, Mothers' futile attempts to make Fluffs 'healthy' (whole wheat, flax, 7-grain, etc.) can be tolerated, but that fact only demonstrates the enduring strength of the basic formula.
Spoken like a true Fluff connoisseur. Bravo.
geolovely: thanks for the smile. :) There are professional food historians who could not have done a better job with the folklore and mini-history of the Fluffernutter. Nice job. :)
Durr?
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Speaking of "fluff", this is the lead article in Metro? Bah Humbug!
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How will a Fluffernutter taste w/o Wonderbread? Better.