vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Marshmallow Frappe
From Atlanta women's club cook book, 1921
Serves 7
Mrs. F. D. Waite
Presented as published in 1921. 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
736Calories
9 gProtein
180 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories736 kcal
Protein8.7 g
Carbohydrates180 g
Fiber0 g
Sugars172 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium109 mg
Calcium8.1 mg
Iron0.3 mg
Magnesium7.6 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C3.1 mg
Vitamin A5.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate12 mcg
Choline1.4 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 90. The excerpt below is the record exactly as published.
MARSHMALLOW FRAPPE. 6 egg whites. 2 cups hot water. 6 this, sugar. 1/2 cup fruit, (candied). 1 envelope gelatine. V2 cup nuts. _ ^ 1/3 cup cold water
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