pescatariangluten-freedairy-freesoy-freefish-free
Marguerites
From The Henderson cook book, 1914
Serves 12
— Miss Julia M. Cooper.
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
208Calories
2 gProtein
35 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories208 kcal
Protein2.3 g
Carbohydrates35 g
Fiber1.1 g
Sugars30 g
Total Fat7.2 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat5.1 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium134 mg
Calcium17 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0.7 mcg
Choline1.4 mg
Caffeine0 mg
Water6 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 53. The excerpt below is the record exactly as published.
MARGUERITES. One cup granulated sugar boiled until stringy. Stir in white of 1 egg well beaten, add marshmallows cut in small pieces, raisins, chopped, and English walnuts. Flavor with vanilla. Spread on saltines
Cook this with the app: pantry check, scaling, and the assistant.