vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Marshmallow Cream
From Magnet users cook book, 1920
Serves 2
—Mrs. W. J. Black, Three Rivers, Que.
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
1015Calories
6 gProtein
161 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories1015 kcal
Protein5.8 g
Carbohydrates161 g
Fiber3.3 g
Sugars113 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat0.1 g
Cholesterol121 mg
Sodium147 mg
Potassium346 mg
Calcium106 mg
Iron0.7 mg
Magnesium28 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.2 mg
Vitamin A2.8 mcg
Vitamin E0.1 mg
Vitamin K3.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline8.2 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 26. The excerpt below is the record exactly as published.
MARSHMALLOW CREAM. Whip half a pint- of chilled double cream until it will hold its form, sweeten to taste with powdered sugar, and fold in one dozen marshmallows that have been cut into shreds, one diced banana, and half a cup of chopped Maraschino cherries with enough of the cordial to flavor
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