vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Makshmallow Filling
From The Henderson cook book, 1914
Serves 10
Presented as published in 1914. 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
449Calories
3 gProtein
99 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories449 kcal
Protein3.3 g
Carbohydrates99 g
Fiber1.3 g
Sugars86 g
Total Fat6.1 g
Saturated Fat0.5 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium37 mg
Potassium87 mg
Calcium31 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 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)0.5 mg
Folate0.5 mcg
Choline0 mg
Caffeine0 mg
Water8.2 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 60. The excerpt below is the record exactly as published.
MAKSHMALLOW FILLING. Three cups sugar boiled until stringy and beaten into whites, of 3 eggs beaten stiffly. Put 1 pound marshmallows in pan inside stove to soften for few minutes, and add to icing while it is hot. Blanch *4 pound almonds and add to icing. Flavor with vanilla. PINEAPPLE FILLING. Three cups granulated sugar boiled until stringy. Beat into whites of 3 eggs
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