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Marshmallow Frosting
From How we cook in Tennessee .., 1906
Serves 8
Presented as published in 1906. 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
123Calories
1 gProtein
31 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories123 kcal
Protein0.5 g
Carbohydrates31 g
Fiber0 g
Sugars27 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.9 mg
Sodium15 mg
Potassium13 mg
Calcium10 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus8.8 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
Folate0.1 mcg
Choline1.4 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 98. The excerpt below is the record exactly as published.
Marshmallow Frosting. — Boil three -fourths of a cup of gran- ulated sugar and one-fourth of a cup of milk, without stirring, about six minutes, or until the syrup threads. Cook and stir one-fourth a pound of marshmallows and two tablespoons of water over boiling water, until the mixture is smooth. Com- bine the two mixtures and beat until stiff enough to spread, after flavoring with half a teaspoon of vanilla extract
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