MARSHMALLOW CANDY
From Magnet cream separator cook book, 1910
Presented as published in 1910. 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
1202Calories
7 gProtein
301 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1202 kcal
Protein7 g
Carbohydrates301 g
Fiber0 g
Sugars302 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium15 mg
Calcium12 mg
Iron0.2 mg
Magnesium4.4 mg
Phosphorus3.4 mg
Zinc0 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.4 mcg
Choline3.1 mg
Caffeine0 mg
Water122 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 33. The excerpt below is the record exactly as published.
MARSHMALLOW CANDY. 1 level tablespoon gelatine, 1 level tablespoon cold water, 7 level tablespoons hot water, 1% cups granulated sugar, 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.