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Marshmallow Panouche
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
886Calories
3 gProtein
128 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories886 kcal
Protein2.8 g
Carbohydrates128 g
Fiber0 g
Sugars118 g
Total Fat53 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol152 mg
Sodium71 mg
Potassium267 mg
Calcium166 mg
Iron0.8 mg
Magnesium18 mg
Phosphorus75 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.3 mcg
Choline2.5 mg
Caffeine0 mg
Water76 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 158. The excerpt below is the record exactly as published.
Marshmallow Panouche. — One cup of brown sugar made into a candy with two tablespoons of butter and a scant cup of cream ; when this reaches the ' ' string ' ' stage, add half a pound of chopped hazel nuts and about one and one-half dozen marsh- mallows, with one teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.