Marshmallow Frosting
From The Carbon County cook book, 1926
Presented as published in 1926. 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
1912Calories
10 gProtein
476 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1912 kcal
Protein9.7 g
Carbohydrates476 g
Fiber0 g
Sugars451 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium29 mg
Potassium2432 mg
Calcium6.7 mg
Iron0.9 mg
Magnesium1.1 mg
Phosphorus2.2 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 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)0.4 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water84 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 17. The excerpt below is the record exactly as published.
Marshmallow Frosting. 3 egg whites, 1 tablespoon cream of tartar, 1 pound confectioners sugar, 1 tablespoon marshmallow cream, 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.