WESTPHALIA ICE CREAM PARLOR
A Scoop of History The well-worn recipe book for a Michigan ice cream parlor showcases treats from a bygone era. By Robert Havey
DOES THE MAPLE SUNDAE come with a cherry on top? What is the difference between a Fruit sundae and the Tutti-Frutti? What dish do you serve the Buffalo sundae in? The Westphalia Ice Cream Parlor, established circa 1919 in Westphalia, Michigan, kept track of all these delectable details in a notebook containing handwritten recipes for all of its 33 unique “Special Sundaes.” Each sundae is described from the bottom layer up, from the dish it’s served on, to the ice cream, to the flavors (syrups), to the cherry on top.
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The documentation must have been crucial for reminding the ice cream scoopers of important nuances—for example, that the Belmont was the same sundae as the Buffalo but with a cherry, and if customers wanted double strawberry ice cream with a cherry it was the Happy Thoughts sundae, but if they wanted cinnamon rather than a cherry it was the Teddy Bear. There are familiar recipes for timeless classics like the Banana Split, but there are also unique concoctions like the “Orange Marge,” a sundae composed of “orange flavor,” ice cream, and a “half orange put on both sides of dish.” Almost every sundae was priced at 20 cents, although a few had their original prices crossed out and discounted to just 15 cents. Patrons of Westphalia Ice Cream Parlor looking for value could order the Free Lunch Sundae, which was a tall glass with sliced bananas, a large scoop of ice cream, and chocolate flavor all topped with chopped nuts, a cherry, and a “Nabisco” cookie. The lone 30 cent option is the Submarine: three scoops of ice cream in a banana split dish with chocolate, strawberry, and pineapple flavor—plus a cherry with a flag through it as garnish. Ice cream aficionados (and the rest of the public) are welcome to page through the Westphalia Ice Cream Parlor recipe book in the Bentley’s reading room.
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