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Marshmallow Filling
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
1005Calories
4 gProtein
209 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories1005 kcal
Protein3.8 g
Carbohydrates209 g
Fiber1.7 g
Sugars177 g
Total Fat22 g
Saturated Fat12 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.1 g
Cholesterol60 mg
Sodium105 mg
Potassium188 mg
Calcium55 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus52 mg
Zinc0.3 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C54 mg
Vitamin A3.4 mcg
Vitamin E0 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate22 mcg
Choline6.4 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 158. The excerpt below is the record exactly as published.
Marshmallow Filling. One cup of granulated sugar, % cup of cream, % pound of marshmallows, % pound candied pineapple
Cook this with the app: pantry check, scaling, and the assistant.