vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Filling for Chocolate Swedish Meringues
From Lowney's cook book, 1907
Serves 8
Put between and on top of cakes. Sprinkle with chopped nuts, raisins, cherries and angelica.
Presented as published in 1907. 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
196Calories
1 gProtein
50 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories196 kcal
Protein0.7 g
Carbohydrates50 g
Fiber0.1 g
Sugars42 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium45 mg
Potassium5.5 mg
Calcium7.4 mg
Iron0.7 mg
Magnesium1.3 mg
Phosphorus3.7 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.9 mcg
Choline0.3 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 104. The excerpt below is the record exactly as published.
Melt one half pound marshmallows. Cook one cup sugar and one third cup boiling water until, when dropped from tip of a spoon, a thread is formed. Pour slowly on to melted marshmallows, add one half teaspoon vanilla, and beat until thick enough to spread.
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