Marshmallow Frosting
From The royal baker and pastry cook, 1902
Use at once.
Presented as published in 1902. 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
309Calories
1 gProtein
77 gCarbs
1 gFat
Full nutrition (30 nutrients)
Calories309 kcal
Protein1 g
Carbohydrates77 g
Sugars77 g
Total Fat1.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3.7 mg
Sodium12 mg
Potassium47 mg
Calcium38 mg
Iron0 mg
Magnesium3.9 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin A9.7 mcg
Vitamin E0 mg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline5.4 mg
Water27 g
As published
This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 39. The excerpt below is the record exactly as published.
Marshmallow Frosting. — Heat 2 table- spoons milk and 6 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.