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Marshmallow Filling
From The Institute cook book, 1913
Serves 8
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
193Calories
1 gProtein
47 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories193 kcal
Protein1.4 g
Carbohydrates47 g
Fiber0.1 g
Sugars40 g
Total Fat0.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol23 mg
Sodium50 mg
Potassium13 mg
Calcium10 mg
Iron0.8 mg
Magnesium1.9 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.7 mcg
Choline19 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 122. The excerpt below is the record exactly as published.
MARSHMALLOW FILLING 1 cup sugar White of 1 egg 5 tablespoons boiling water 8 marshmallows 1/2 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.