Cocoanut Marshmallow Filling and Frosting
From Royal cook book, 1930
Presented as published in 1930. 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
1307Calories
13 gProtein
302 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1307 kcal
Protein13 g
Carbohydrates302 g
Fiber0 g
Sugars302 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium147 mg
Potassium155 mg
Calcium61 mg
Iron1.9 mg
Magnesium14 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C4 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate49 mcg
Choline295 mg
Caffeine0 mg
Water145 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 18. The excerpt below is the record exactly as published.
Cocoanut Marshmallow Filling and Frosting Make layer cake batter; bake as directed; cool. Put layers together and cover top and sides with filling and frosting. Cocoanut Marshmallow Filling and Frosting 1% cups granulated sugar 44 cup water 9 large marshmallows whites of 2 eggs 2 teaspoons lemon juice 1 cup fresh grated cocoanut
Cook this with the app: pantry check, scaling, and the assistant.