Marshmallow Filling
From The Raleigh cook book, 1907
Put between the cakes and on top very thickly.
Presented as published in 1907. 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
2303Calories
11 gProtein
586 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2303 kcal
Protein11 g
Carbohydrates586 g
Fiber0.2 g
Sugars532 g
Total Fat1.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium193 mg
Potassium22 mg
Calcium18 mg
Iron0.7 mg
Magnesium8.1 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Choline0.2 mg
Caffeine0 mg
Water325 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 35. The excerpt below is the record exactly as published.
Marshmallow Filling.—2 cups sugar; 1 cup water; 2 eggs, whites only
Cook this with the app: pantry check, scaling, and the assistant.