vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Marshmallow Ice Cream
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Presented as published in 1914. 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
465Calories
5 gProtein
66 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein4.9 g
Carbohydrates66 g
Fiber0 g
Sugars55 g
Total Fat21 g
Saturated Fat11 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol146 mg
Sodium77 mg
Potassium89 mg
Calcium48 mg
Iron0.5 mg
Magnesium7.1 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 102. The excerpt below is the record exactly as published.
MARSHMALLOW ICE CREAM. 1 cup sugar 3 egg whites i/4 cup water 1 1-3 cups cream 1/2 lb. marshmallows 1 t. vanilla
Cook this with the app: pantry check, scaling, and the assistant.