vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Marshmallow Ice Cream
From Atlanta women's club cook book, 1921
Serves 6
Mrs. C. K. Ayer
Presented as published in 1921. 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
673Calories
6 gProtein
34 gCarbs
58 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein5.9 g
Carbohydrates34 g
Fiber0.6 g
Sugars19 g
Total Fat58 g
Saturated Fat32 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol161 mg
Sodium62 mg
Potassium188 mg
Calcium110 mg
Iron0.3 mg
Magnesium23 mg
Phosphorus115 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.2 mg
Vitamin K3.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate2.8 mcg
Choline3 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 92. The excerpt below is the record exactly as published.
MARSHMALLOW ICE CREAM. 1 qt. thick cream, whipped stiff. 8 marshmallows. Parched almonds. Flavoring. 1 tbls. gelatine
Cook this with the app: pantry check, scaling, and the assistant.