Marshmallow Filling
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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
610Calories
1 gProtein
152 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories610 kcal
Protein1.1 g
Carbohydrates152 g
Fiber19 g
Sugars130 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium39 mg
Potassium9.4 mg
Calcium78 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 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 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water125 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 43. The excerpt below is the record exactly as published.
Marshmallow Filling Dissolve 5 tsps. powdered gum arabic in Vz cup cold water, add cup powdered sugar, and boil till it can be formed into a soft ball when dropped in ice water. Pour on a stiffly-beaten egg white, flavor with 1 tsp. vanilla and a few drops of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.