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Marshmallow Icing for Cake
From The Landmarks club cook book, 1903
Serves 8
This recipe is attributed to Mrs. Frank Griffith, Johannesburg.
Presented as published in 1903. 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
140Calories
0 gProtein
36 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories140 kcal
Protein0.2 g
Carbohydrates36 g
Fiber0 g
Sugars33 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium1.3 mg
Calcium0.9 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus1.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 108. The excerpt below is the record exactly as published.
MARSHMALLOW ICING EOR CAKE. Put six strawberry marshmallows in a double boiler with a tablespoon of hot water and stir until melted. Boil one cup of sugar and quarter cup of water
Cook this with the app: pantry check, scaling, and the assistant.