Marshmallow Paste
From The Raleigh cook book, 1907
Presented as published in 1907. 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
827Calories
6 gProtein
198 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein6 g
Carbohydrates198 g
Fiber0.1 g
Sugars172 g
Total Fat4.4 g
Saturated Fat2.3 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol15 mg
Sodium139 mg
Potassium194 mg
Calcium155 mg
Iron0.3 mg
Magnesium18 mg
Phosphorus132 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate1.1 mcg
Choline22 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 32. The excerpt below is the record exactly as published.
marshmallow paste between the layers and on top. Marshmallow Paste.—% cups sugar; % cup milk; %4 pound marsh- mallows; 2 tablespoons hot water; % teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.