vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Marshmallow Ice Cream
From How we cook in Tennessee .., 1906
Serves 9
— Mrs. W. H. Wilson.
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
764Calories
15 gProtein
73 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories764 kcal
Protein15 g
Carbohydrates73 g
Fiber0.1 g
Sugars57 g
Total Fat47 g
Saturated Fat25 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol368 mg
Sodium198 mg
Potassium358 mg
Calcium236 mg
Iron1.3 mg
Magnesium28 mg
Phosphorus305 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A141 mcg
Vitamin E0.8 mg
Vitamin K2.7 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate32 mcg
Choline215 mg
Caffeine0 mg
Water215 g
Estimated from matched ingredients across 9 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 127. The excerpt below is the record exactly as published.
Marshmallow Ice Cream. — One dozen whites, one quart milk, one quart cream, one cup sugar, one pound marshmallows
Cook this with the app: pantry check, scaling, and the assistant.