vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Marshmallow Frosting
From Atlanta women's club cook book, 1921
Serves 8
Mrs. M. H. Stevens
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
164Calories
1 gProtein
39 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein1.1 g
Carbohydrates39 g
Fiber0.2 g
Sugars35 g
Total Fat1.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.3 mg
Sodium13 mg
Potassium19 mg
Calcium2.7 mg
Iron0.3 mg
Magnesium5 mg
Phosphorus7.6 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine1.3 mg
Water18 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 63. The excerpt below is the record exactly as published.
MARSHMALLOW FROSTING. 1 cup sugar. 1 cup marshmallows cut fine. 1/3 cup water. 1 square chocolate. 1 egg white
Cook this with the app: pantry check, scaling, and the assistant.