Marshmallow Paste
From Council cook book, 1908
Presented as published in 1908. 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
984Calories
4 gProtein
246 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories984 kcal
Protein4 g
Carbohydrates246 g
Fiber0.1 g
Sugars219 g
Total Fat2.7 g
Saturated Fat1.2 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol7.3 mg
Sodium116 mg
Potassium104 mg
Calcium81 mg
Iron0.3 mg
Magnesium11 mg
Phosphorus71 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A19 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate1.1 mcg
Choline11 mg
Caffeine0 mg
Water103 g
As published
This recipe was extracted from Council cook book (1908), page 48. The excerpt below is the record exactly as published.
Marshmallow Paste. Boil for six minutes three-fourths cup 9Ugar with one-fourth cup milk, melt four ounces marsh- mallows with two tablespoons hot water, combine the two mixtures, and add one-half teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.