vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Marshmallow Frosting
From Lessons in cooking through preparation of meals, 1912
Serves 8
Presented as published in 1912. 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
144Calories
1 gProtein
36 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories144 kcal
Protein0.8 g
Carbohydrates36 g
Fiber0 g
Sugars29 g
Total Fat0.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.9 mg
Sodium26 mg
Potassium13 mg
Calcium10 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus10 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline1.4 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 239. The excerpt below is the record exactly as published.
Marshmallow Frosting In a saucepan heat slowly to the boiling point without stir- ring % c sugar and ^ c milk, then boil 6 m. Break ^ lb. marshmallow into pieces, melt in a double boiler, add 2 T hot water and cook until the mixture is smooth. Then add the hot syrup gradually, stirring constantly. Add 14 t vanilla
Cook this with the app: pantry check, scaling, and the assistant.