Marshmallow-Nut Dressing
From The Warrenton cook book, 1951
—Mrs. GEORGE SCOGGIN
Presented as published in 1951. 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
2372Calories
36 gProtein
133 gCarbs
190 gFat
Full nutrition (34 nutrients)
Calories2372 kcal
Protein36 g
Carbohydrates133 g
Fiber0.4 g
Sugars3.1 g
Total Fat190 g
Saturated Fat96 g
Monounsaturated Fat35 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol482 mg
Sodium117 mg
Potassium2046 mg
Calcium323 mg
Iron2.4 mg
Magnesium113 mg
Phosphorus672 mg
Zinc2.1 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A81 mcg
Vitamin E4 mg
Vitamin K11 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.6 mg
Niacin (B3)18 mg
Folate180 mcg
Choline6.3 mg
Caffeine0 mg
Water440 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 22. The excerpt below is the record exactly as published.
marshmallow nut dressing. —MRrs. GEORGE SCOGGIN MARSHMALLOW-NwutT DRESSING 4 egg yolks 2a eeSUs aT 24 marshmallows 14 t. mustard Y, c. lemon juice 1 pt. cream tece nul ments
Cook this with the app: pantry check, scaling, and the assistant.