Coffee Marshmallow Cream

Name: Coffee Marshmallow Cream
Ingredients: Two cups strong boiling coffee; 2 taplespoonfuls granulated gelatine; 2 tablespoonfuls cold water; 3 tablespoonsful sugar; % cup Borden’s Eagle Brand Condensed Milk; % cup water; % teaspoonful vanilla; 1% cup marshmallows

From Two hundred tested recipes, 1920

Marshmallows may be omitted from this recipe.

Presented as published in 1920. 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

978Calories

26 gProtein

200 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories978 kcal

Protein26 g

Carbohydrates200 g

Fiber0.1 g

Sugars172 g

Total Fat11 g

Saturated Fat6.8 g

Monounsaturated Fat3.1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol41 mg

Sodium296 mg

Potassium698 mg

Calcium373 mg

Iron0.8 mg

Magnesium54 mg

Phosphorus338 mg

Zinc1.3 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C3.2 mg

Vitamin A90 mcg

Vitamin E0.2 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.3 mg

Folate29 mcg

Choline127 mg

Caffeine189 mg

Water674 g

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 21. The excerpt below is the record exactly as published.

COFFEE MARSHMALLOW CREAM Two cups strong boiling coffee, 2 taplespoonfuls granulated gelatine, 2 tablespoonfuls cold water, 3 tablespoonsful sugar, % cup Borden’s Eagle Brand Condensed Milk plus % cup water, % teaspoonful vanilla, 1% cup marshmallows

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