Marshmallow Cake
From Popular cook book, 1899
Filling: To the well beaten whites of three eggs pour, while boiling hot, one pound sugar cooked until it ropes. Beat all the time very hard; into this stir one pound fresh marshmallows chopped very fine. Put between layers of cake and sprinkle with nuts.
Presented as published in 1899. 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
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 23. The excerpt below is the record exactly as published.
MARSHMALLOW CAKE. Cream until very light one-half pound butter and one pound sugar. T’o this add the well beaten whites of sixteen eggs and one pound flour
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