Marshmallow Filling
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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
1278Calories
15 gProtein
293 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories1278 kcal
Protein15 g
Carbohydrates293 g
Fiber0.1 g
Sugars266 g
Total Fat10 g
Saturated Fat3.2 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol372 mg
Sodium238 mg
Potassium149 mg
Calcium65 mg
Iron2.1 mg
Magnesium16 mg
Phosphorus207 mg
Zinc1.4 mg
Copper0.2 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)0.2 mg
Folate48 mcg
Choline294 mg
Caffeine0 mg
Water213 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 8. The excerpt below is the record exactly as published.
MARSHMALLOW FILLING One-fourth pound of marshmallows, Whites of two eggs. One cup of sugar, One-half cup of water
Cook this with the app: pantry check, scaling, and the assistant.