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Marshmallow Filling
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
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
311Calories
3 gProtein
74 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories311 kcal
Protein2.6 g
Carbohydrates74 g
Fiber0 g
Sugars67 g
Total Fat1.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium48 mg
Potassium26 mg
Calcium11 mg
Iron0.4 mg
Magnesium2.9 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate8.1 mcg
Choline49 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 93. The excerpt below is the record exactly as published.
MARSHMALLOW FILLING. Mrs. Jos. Stevenson, Tarkio, Mo. One and one-half cups sugar, one-half cup of water. Cook until it hairs. Stir in one and one-half cups marshmallows until well dissolved. Pour on the whites of two well beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.