Marshmallow Filling
From The Fredericksburg home kitchen cook book, 1921
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
1691Calories
13 gProtein
401 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories1691 kcal
Protein13 g
Carbohydrates401 g
Fiber0 g
Sugars402 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium150 mg
Potassium147 mg
Calcium64 mg
Iron2 mg
Magnesium14 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water194 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 43. The excerpt below is the record exactly as published.
Marshmallow Filling'. 2 cups sugar; \2 cup water; y2 tb marshniallows ; 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.