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Marguerites
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
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
870Calories
14 gProtein
205 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories870 kcal
Protein14 g
Carbohydrates205 g
Fiber0.1 g
Sugars136 g
Total Fat1.9 g
Saturated Fat0.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium62 mg
Potassium739 mg
Calcium19 mg
Iron1.4 mg
Magnesium41 mg
Phosphorus202 mg
Zinc0.5 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A40 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.6 mg
Folate78 mcg
Choline0.1 mg
Caffeine0 mg
Water122 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 108. The excerpt below is the record exactly as published.
MARGUERITES. Boil 1 c. sugar, y2 C. water until it threads. Remove to back of 206 THE WORCESTER DOMESTIC SCIENCE SCHOOL. stove and drop in 5 niarshmallows cut in small pieces. Let dissolve, ponr gradually over 2 egg whites beaten stiff, add 2 T. cocoanut, 14 t. vanilla, 1 C. nuts
Cook this with the app: pantry check, scaling, and the assistant.