vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Fairy Foam
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
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
508Calories
3 gProtein
57 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories508 kcal
Protein3.3 g
Carbohydrates57 g
Fiber0.8 g
Sugars41 g
Total Fat31 g
Saturated Fat16 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.1 g
Cholesterol80 mg
Sodium57 mg
Potassium137 mg
Calcium58 mg
Iron0.3 mg
Magnesium16 mg
Phosphorus67 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A1.1 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.2 mcg
Choline2.1 mg
Caffeine0 mg
Water86 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.
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
Cook this with the app: pantry check, scaling, and the assistant.