vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Marshmallow Cream Pudding
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
Will serve 10 people.
Presented as published in 1913. 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
279Calories
5 gProtein
42 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories279 kcal
Protein5 g
Carbohydrates42 g
Fiber0.6 g
Sugars40 g
Total Fat11 g
Saturated Fat1.4 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat6.4 g
Omega-30 g
Cholesterol74 mg
Sodium32 mg
Potassium82 mg
Calcium24 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus85 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate9.6 mcg
Choline59 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 57. The excerpt below is the record exactly as published.
Marshmallow Cream Pudding. One tablespoon Plymouth Rock gelatine dissolved in Yz cup of cold water. Put it over fire and bring to a boil, stirring constantly. Take off and stir in 1 cup of cold water. Beat the whites of 4 eggs until stiff; add 2 cups of sugar, then the GELATINE DESSERTS 149 cooled gelatine. Beat steadily until it begins to thicken. Stir into it vanilla (about 2 teaspoons) and 1 cup of chopped English walnuts
Cook this with the app: pantry check, scaling, and the assistant.