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Marshmallow Cake
From The national course in home economics, 1917
Serves 2
Recipe by O. T. F.
Presented as published in 1917. 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
980Calories
25 gProtein
200 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories980 kcal
Protein25 g
Carbohydrates200 g
Fiber0.1 g
Sugars89 g
Total Fat16 g
Saturated Fat3.9 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol216 mg
Sodium637 mg
Potassium428 mg
Calcium466 mg
Iron8.6 mg
Magnesium57 mg
Phosphorus460 mg
Zinc2.1 mg
Copper0.3 mg
Manganese1 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1 mg
Niacin (B3)8.7 mg
Folate225 mcg
Choline169 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 170. The excerpt below is the record exactly as published.
MARSHMALLOW CAKE. Cream together one tablespoonful of butter and one-half cupful of sugar, add the yolk of one e^gg, then one cupful of milk; fold in the beaten white of one e:gg and lastly stir in gradually two cupfuls of flour which has been sifted with two teaspoonfuls of baking-powder. Bake in three lay- ers. Take one-fourth of a pound of marshmallows
Cook this with the app: pantry check, scaling, and the assistant.