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Delicate Dessert
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Recipe by Mrs. D. A. Shindler.
Presented as published in 1913. 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
475Calories
5 gProtein
74 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein4.9 g
Carbohydrates74 g
Fiber0.7 g
Sugars51 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol59 mg
Sodium94 mg
Potassium158 mg
Calcium94 mg
Iron0.4 mg
Magnesium23 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A147 mcg
Vitamin E1.7 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate5.2 mcg
Choline16 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 59. The excerpt below is the record exactly as published.
Delicate Dessert. One pound marshmallows soaked in sherry enough to cover for 3 hours; drain off sherry. Beat with fork until in small chunks. Beat in J^ P**^* whipped cream. Put in sher- bert glasses with chopped nuts or candied cherries on top. Mrs, D, A, Shindler. Fairy Foam. Whip 1 pint cream and sweeten with 4 tablespoons sugar. Flavor to taste. Fold in 1 cup diced pineapple, 1 dozen marsh- mallows cut in pieces, Yz cup walnuts. Serve in glasses. A . A . A • Indian Dessert. Slice bananas lengthwise and spread with strawberry jam. Pour over this a wineglassful of sherry and cover with whipped cream.
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