Berkeley Special

Name: Berkeley Special
Ingredients: one-half pint of cream; a small tin of marshmallows; a little vanilla; a tablespoon of gelatine (boiled); another half pint of cream; chopped walnuts

From The Federation cook book, 1910

Recipe by LEONYA JONES.

Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2545Calories

34 gProtein

32 gCarbs

253 gFat

Full nutrition (33 nutrients)

Calories2545 kcal

Protein34 g

Carbohydrates32 g

Fiber6.4 g

Sugars0.6 g

Total Fat253 g

Saturated Fat103 g

Monounsaturated Fat46 g

Polyunsaturated Fat61 g

Cholesterol482 mg

Sodium113 mg

Potassium984 mg

Calcium400 mg

Iron2.9 mg

Magnesium205 mg

Phosphorus720 mg

Zinc4.5 mg

Copper1.7 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K13 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0 mg

Niacin (B3)1.8 mg

Folate2.4 mcg

Choline3.1 mg

Caffeine0 mg

Water279 g

As published

This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 20. The excerpt below is the record exactly as published.

Berkeley Special Take a small tin of marshmallows, cut them up in small pieces and let them soak over night in a cool place in one-half pint of cream. Next morning add another half pint of cream, a little vanilla and whip with an egg-whipper till it stiffens, after which pour into small glasses and cover with chopped walnuts. If the cream does not thicken, a tablespoon of gelatine (boiled)

Cook this with the app: pantry check, scaling, and the assistant.