Marsh-Mallow Paste

Name: Marsh-Mallow Paste
Ingredients: one-half pound of gum arable; one pint of water; half a pound of fine sugar; the whites of four eggs

From La cuisine creole, 1885

Presented as published in 1885. 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

1912Calories

36 gProtein

403 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories1912 kcal

Protein36 g

Carbohydrates403 g

Fiber175 g

Sugars227 g

Total Fat21 g

Saturated Fat6.4 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat4 g

Omega-30.1 g

Cholesterol744 mg

Sodium584 mg

Potassium285 mg

Calcium795 mg

Iron3.6 mg

Magnesium29 mg

Phosphorus396 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water659 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 96. The excerpt below is the record exactly as published.

MARSH-MALLOW PASTE. Dissolve one-half pound of gum arable in one pint of water; strain it, add half a pound of fine sugar and place over the fire, stirring constantly till the sugar is dissolved and ail is the consistency of honey, then add gradually the whites of four eggs

Cook this with the app: pantry check, scaling, and the assistant.