vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Marguerites
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
Serve in place of cookies.
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
223Calories
3 gProtein
32 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories223 kcal
Protein3.3 g
Carbohydrates32 g
Fiber0.7 g
Sugars27 g
Total Fat9.6 g
Saturated Fat1.1 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat6.3 g
Omega-30 g
Cholesterol37 mg
Sodium25 mg
Potassium68 mg
Calcium17 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus66 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.8 mcg
Choline29 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 81. The excerpt below is the record exactly as published.
Marguerites. Boil 1 cup of sugar and J/^ cup of water until it will spin a thread 2 inches in length. Add 5 marshmallows, cut in small pieces, and let stand on back of range until they are dissolved (a moment or two). Pour in a fine stream on the whites of 2 eggs beaten dry, beating constantly meanwhile. Add 2 teaspoons of cocoanut, 1 cup of chopped walnuts, and 1 teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.