vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Marshmallow Filling
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
969Calories
7 gProtein
244 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories969 kcal
Protein7.4 g
Carbohydrates244 g
Fiber0.1 g
Sugars216 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium94 mg
Potassium9.3 mg
Calcium6.7 mg
Iron0.3 mg
Magnesium3.3 mg
Phosphorus9.1 mg
Zinc0.1 mg
Copper0.1 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)0.1 mg
Folate1.1 mcg
Choline0.1 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 78. The excerpt below is the record exactly as published.
Marshmallow Filling. Boil lj/2 cups sugar with I/2 cup water until it forms soft ball when tried in cold water. Pour gradually into well beaten whites of 2 eggs; beat until lukewarm, then add 1/2 lb. of marshmallows
Cook this with the app: pantry check, scaling, and the assistant.