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Marshmallow Cake

Name: Marshmallow Cake
Yield: 5 servings
Ingredients: Use whites of eighteen eggs; two and one-fourth cups sugar; one and one-half cups flour; two teaspoons cream tartar; one tablespoon white wine

From How we cook in Tennessee .., 1906

Serves 5

Presented as published in 1906. 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

751Calories

27 gProtein

122 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories751 kcal

Protein27 g

Carbohydrates122 g

Fiber0 g

Sugars91 g

Total Fat18 g

Saturated Fat5.6 g

Monounsaturated Fat6.6 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol670 mg

Sodium258 mg

Potassium623 mg

Calcium109 mg

Iron5.4 mg

Magnesium32 mg

Phosphorus397 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D3.6 mcg

Vitamin C0 mg

Vitamin A288 mcg

Vitamin E1.9 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1 mg

Niacin (B3)2.7 mg

Folate145 mcg

Choline529 mg

Caffeine0 mg

Water143 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 81. The excerpt below is the record exactly as published.

Marshmallow Cake. — Use whites of eighteen eggs, two and one-fourth cups sugar, one and one-half cups flour, two tea- spoons cream tartar, one tablespoon white wine

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