Marshmallow Dessert

Ingredients

• 1/2 lb marshmallows
• 1 lb English walnuts
• 1 glass Maraschino Cordial
• 1/2 pint cream

Method

1. 1

   Cut marshmallows in quarters, chop walnuts.

2. 2

   Mix marshmallows, nuts, and cordial with whipped cream.

3. 3

   Decorate with Maraschino cherries.

4. 4

   Chill before serving.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 57. The excerpt below is the record exactly as published.

MARSHMAtLOW DESSERT— Mrs. Geo. Foster. % lb marshmallows, 1 lb English walnuts, 1 glass Maraschino Cor- dial, % pt. cream (before it is whipped). Cut the marshmallows in quarters, chop the walnuts. Mix the marshmallows, nuts and cordial with the whipped cream and decorate with Maraschino cherries. Save out some of the cream to put on top of the dish and put some of the cherries on top of that. It is better if put on the ice for a few hours before serving. IMPERIAL RICE PUDDING— Miss O. A. Gordon. In a double boiler put three cupfuls milk, and half a cupful well 130 LIGHT DESSERT washed rice, cover and cook until milk is absorbed, adding a quarter of a teaspoon of salt, when it is half done, add one cupful sugar, one- third of a box of gelatine, soaked in one-half cup of cold water, stir gently until dissolved, set aside until rice is cold, and beginning to thicken , add a teaspoon of vanilla, one-quarter cup of sherry, one-half cup cut candied fruit, one cup thick cream whipped to a stiff froth, mix lightly and turn into a mold and set aside to stiffen. IMPERIAL RICE PUDDING— Edythe Foster. 3 tablespoons rice, 1 pt milk, 3 tablespoons sugar, rind 1 lemon, % box gelatine,, 1/2 pint cream

Cook this with the app: pantry check, scaling, and the assistant.