vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Marshmallow Cream
From Atlanta women's club cook book, 1921
Serves 3
Mrs. J. H. Gibbs
Presented as published in 1921. 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
876Calories
9 gProtein
88 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories876 kcal
Protein8.5 g
Carbohydrates88 g
Fiber0.1 g
Sugars58 g
Total Fat56 g
Saturated Fat32 g
Monounsaturated Fat12 g
Polyunsaturated Fat0 g
Cholesterol161 mg
Sodium112 mg
Potassium159 mg
Calcium99 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus97 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1 mcg
Choline0.1 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 90. The excerpt below is the record exactly as published.
MARSHMALLOW CREAM. 1 pt. heavy cream. 1 doz. marshmallows. 2 egg whites. 1/4 lb. crystallized cherries, 1 t-spoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.