Marshmallow Filling for Any White Layer Cake

Name: Marshmallow Filling for Any White Layer Cake
Ingredients: 10 tablespoons water; 2 cups confectioner’s sugar; 2 level tablespoons gelatine; 1 teaspoon vanilla

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

1632Calories

14 gProtein

402 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories1632 kcal

Protein14 g

Carbohydrates402 g

Fiber0 g

Sugars394 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium45 mg

Potassium19 mg

Calcium18 mg

Iron0.4 mg

Magnesium5.6 mg

Phosphorus6.6 mg

Zinc0.1 mg

Copper0.4 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)0.1 mg

Niacin (B3)0 mg

Folate4.9 mcg

Choline6.3 mg

Caffeine0 mg

Water153 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 43. The excerpt below is the record exactly as published.

MARSHMALLOW FILLING FOR ANY WHITE LAYER CAKE. Mrs. O. T. Dunlap. 10 tablespoons water. 2 cups confectioner’s sugar. 2 level tables^foons gelatine. 1 teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.