Marshmallow Ice Cream

Name: Marshmallow Ice Cream
Ingredients: 1 pint of cream (whipped); 1 large cup of marshmallows; 1 bottle of cherries; 1 cup pecan meats; Add teaspoon vanilla

From The housewife's aid, 1950

Recipe by Mrs. R. E. Copeland.

Presented as published in 1950. 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

2002Calories

12 gProtein

116 gCarbs

167 gFat

Full nutrition (33 nutrients)

Calories2002 kcal

Protein12 g

Carbohydrates116 g

Fiber0.1 g

Sugars70 g

Total Fat167 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0.1 g

Cholesterol482 mg

Sodium192 mg

Potassium485 mg

Calcium292 mg

Iron0.3 mg

Magnesium32 mg

Phosphorus279 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate1.2 mcg

Choline0.1 mg

Caffeine0 mg

Water301 g

As published

This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 14. The excerpt below is the record exactly as published.

MARSHMALLOW ICE CREAM 1 pint of cream (whipped) 1 large cup of marshmallows 1 bottle of cherries 1 cup pecan meats Cut marshmallows fine and soak over night in the syrup from the cherries. When ready to freeze add whipped cream, cherries cut in halves and pecan meats. Add teaspoon vanilla

Cook this with the app: pantry check, scaling, and the assistant.