Marshmallow Paste (Filling or Frosting)

Ingredients

• 1 cup sugar
• 1/4 pound marshmallows
• 1/2 cup milk
• 2 tablespoons hot water
• 1/2 teaspoon vanilla

Method

1. 1

   Heat sugar and milk slowly to boiling point without stirring.

2. 2

   Boil 6 minutes.

3. 3

   Cut marshmallows in pieces.

4. 4

   Melt in double boiler, add hot water, and cook until smooth, then add hot syrup gradually, stirring constantly.

5. 5

   Beat until cool enough to spread, then add vanilla.

Nutrition per serving

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 278. The excerpt below is the record exactly as published.

MARSHMALLOW PASTE (Filling or Frosting ) 1 cup sugar \4 pound marshmallows ¥ cup milk 2 tablespoons hot water V teaspoon vanilla Heat sugar and milk slowly to boiling point without stirring. Boil 6 minutes. Cut marshmallows in pieces. Melt in double boiler, add hot water, and cook until smooth, then add hot sirup gradually, stirring constantly. Beat until cool enough to spread, then add vanilla. Pistachio Paste. Add a few drops extract of almond, 44 cup pistachio nuts blanched and chopped, and green food color. MOCHA FILLING 1% cup sugar 2 cups scalded milk Vg cup flour 1 cup butter 1 teaspoon vanilla Mix sugar and flour. Add milk gradually, stirring constantly. Cook 15 minutes in double boiler, stirring constantly until mixture thickens and afterwards occasionally. Add butter, cool, and flavor. Chocolate Mocha Filling. Flavor with 3 ounces melted sweet chocolate. LADY BALTIMORE FILLING Ice Cream Frosting (p. 681) 3 figs, cut in thin strips Y cup chopped pecan nut meats Ys cup seeded raisins, chopped Y% teaspoon almond extract When frosting is ready to spread, add other ingredients to half the frosting, saving other half to frost top and sides of cake. LORD BALTIMORE FILLING Ice Cream Frosting (p. 681) 4 cup chopped blanched almonds Y% cup rolled dry macaroons 12 candied cherries, cut in quarters 4 cup chopped pecan nut meats 2 teaspoons lemon juice YY teaspoon orange extract 3 teaspoons sherry Beat frosting until ready to spread. Add other ingredients to half the frosting, saving other half to frost top and sides of cake. 676 THE BOSTON COOKING-SCHOOL COOK BOOK NUT OR FRUIT FILLING To any boiled frosting (p. 681) add chopped walnuts, almonds, figs, dates, or raisins, separately or in combination. PRUNE ALMOND FILLING Stone 44 cup prunes and cut in small pieces. Blanch and cut in pieces 4 cup almonds. Add to White Mountain Cream (p. 681) when ready to spread. BANANA FILLING Cover White Mountain Cream (p. 681) with thin slices of banana. FRENCH CREAM FILLING 1 cup whipping cream 1 egg white, beaten until stiff Yq cup powdered sugar ¥% teaspoon vanilla Beat cream until stiff, add sugar slowly; fold in egg white and vanilla. French Coffee Cream Filling. Flavor with strong coffee, or instantaneous coffee, to taste. FRUIT CREAM FILLING 1 cup whipping cream Yg cup figs 4 cup powdered sugar 44 cup prunes Few grains salt 2 teaspoons lemon juice 3 tablespoons chopped walnut meats Beat cream until stiff and add sugar, salt, nut meats, figs, and prunes, cut in very small pieces, and lemon juice. STRAWBERRY FILLING ¥ cup whipping cream 1 egg white, beaten until stiff 1% cup sugar V4 cup strawberries, mashed 1% teaspoon vanilla

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