Chocolate Marshmallow Dessert
From Favorite recipes of Alexandria Ward, 1952
Presented as published in 1952. 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
1870Calories
18 gProtein
298 gCarbs
113 gFat
Full nutrition (33 nutrients)
Calories1870 kcal
Protein18 g
Carbohydrates298 g
Fiber2.1 g
Sugars253 g
Total Fat113 g
Saturated Fat32 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.1 g
Cholesterol304 mg
Sodium494 mg
Potassium621 mg
Calcium400 mg
Iron1.3 mg
Magnesium111 mg
Phosphorus370 mg
Zinc2.2 mg
Copper0.6 mg
Manganese0.5 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A440 mcg
Vitamin E4.7 mg
Vitamin K5.7 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.8 mg
Folate41 mcg
Choline45 mg
Caffeine29 mg
Water236 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 12. The excerpt below is the record exactly as published.
2 egg yolks beaten well, rind of 1 lemon and juice. Add 1 cup milk with 2 tablespoons flour stirred in a little of the milk. Fold in stiffly beaten egg whites. Pour into casserole or individual baking dishes and bake in pan of hot water at 300° for about 40 minutes. Doris Brown CHOCOLATE MARSHMALLOW DESSERT First - Combine: Second - Cream: 15 marshmallows 1/4 cup butter 1/2 cup Hersheys Chocolate 1 cup powdered sugar syrup (5¢ size) Beat into this 3 egg 1 cup chopped nuts yolks one at a time Combine the two mixtures. Add 3 well-beaten egg whites and 1 tea- spoon vanilla. Roll 12-15 graham crackers fine. Put layer of crac- kers on shallow pan, then pudding and then crackers on top. Serve with whipped cream
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