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Chocolate Harshmallows
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
1078Calories
3 gProtein
267 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1078 kcal
Protein3.4 g
Carbohydrates267 g
Fiber45 g
Sugars213 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium107 mg
Potassium95 mg
Calcium178 mg
Iron0.9 mg
Magnesium26 mg
Phosphorus49 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline0.5 mg
Caffeine2.3 mg
Water141 g
As published
This recipe was extracted from Kirmess cook book (1907), page 199. The excerpt below is the record exactly as published.
CHOCOLATE HARSHMALLOWS. Buy two ounces of finely powdered white gum arabic and let it standi covered with eight tablespoonfuls of cold water, for an hour. Put it then into a double boil- 468 KIRMESS COOK BOOK. er, and let it heat slowly until the gam is dissolved. Strain through a cheese-cloth, wash out the double boil- er and return the gum arabic to this with seven ounces of powdered sugar and two tablespoonfuls of grated chocolate. Stir over the fire for about three-quarters of an hour. At the end of this time the mixture should be stiff. Take from the fire, beat rapidly for two min- utes, put in a teaspoonful of vanilla
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