Marshmallow Confection
From For the comfort of the family, 1914
Presented as published in 1914. 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
38Calories
0 gProtein
9 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories38 kcal
Protein0.3 g
Carbohydrates8.8 g
Fiber0.2 g
Sugars6.5 g
Total Fat3.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol10 mg
Sodium37 mg
Potassium9.9 mg
Calcium2.6 mg
Iron0.2 mg
Magnesium1.1 mg
Phosphorus4.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4 mcg
Choline0.7 mg
Caffeine0 mg
Water2.3 g
As published
This recipe was extracted from For the comfort of the family (1914) by Josephine Story, page 18. The excerpt below is the record exactly as published.
boxes of chocolate-covered crackers, saltines and marshmallows. Place marshmal- lows on buttered saltines and brown in the oven until the marshmallow is melted but not shape- less. A bit of butter should be placed on top of the confection before it is browned; this leaves an indentation into which may be dropped half a pecan, a candied cherry, or a bit of currant jelly
Cook this with the app: pantry check, scaling, and the assistant.