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Marshmallow Candy
From Magnet users cook book, 1920
Serves 8
Recipe by Miss May Duncan, Calgary, Alta.
Presented as published in 1920. 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
150Calories
1 gProtein
38 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories150 kcal
Protein0.9 g
Carbohydrates38 g
Fiber0 g
Sugars38 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.9 mg
Potassium1.9 mg
Calcium1.4 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus0.4 mg
Zinc0 mg
Copper0 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
Folate0.3 mcg
Choline0.4 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 76. The excerpt below is the record exactly as published.
MARSHMALLOW CANDY. One level tablespoonful gelatine, 1 level tablespoon of cold water, 7 level tablespoons hot water, 1% cups granulated — sugar, 1 teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.