Marshmallow Frosting
From Royal baker and pastry cook, 1913
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
337Calories
1 gProtein
82 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories337 kcal
Protein1.5 g
Carbohydrates82 g
Fiber0.3 g
Sugars77 g
Total Fat1.4 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol3.7 mg
Sodium80 mg
Potassium59 mg
Calcium57 mg
Iron2 mg
Magnesium5.9 mg
Phosphorus35 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate8 mcg
Choline6.2 mg
Caffeine0 mg
Water52 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 34. The excerpt below is the record exactly as published.
2 tablespoons boiling water add enough confectioners’ sugar to make thick enough to spread. Add any flavoring desired. Maple Sugar Frosting. — Boil y2 pound broken maple sugar with 3 tablespoons water till dissolved and thick enough to rope when dropped from fork. Pour gradually on whipped whites of 2 eggs. Beat till thick enough to spread. Marshmallow Frosting. — Heat 2 table¬ spoons milk and 6 tablespoons sugar over fire ; boil 6 minutes without stirring. In double boiler heat y pound cut marshmallows. When very soft add 2 tablespoons boiling water, cook till smooth. Beat in hot sugar; keep beating till partly cool, add y teaspoon ex¬ tract vanilla
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