vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Marshmallow Pudding
From San Rafael cook book, 1906, 1906
Serves 1
May be molded with whipped cream in center.
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
543Calories
31 gProtein
106 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories543 kcal
Protein31 g
Carbohydrates106 g
Fiber0 g
Sugars100 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium4.1 mg
Calcium7.5 mg
Iron0.1 mg
Magnesium2.7 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)1 mg
Niacin (B3)0 mg
Folate1.6 mcg
Choline2.1 mg
Caffeine0 mg
Water335 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 57. The excerpt below is the record exactly as published.
2 teaspoons gelatine (Knox), dissolved in % cup of water over steam. Whites of 5 eggs, pinch of salt, % cup sugar. Add sugar gradually and beat half an hour with Dover egg beater. Also add gelatine slowly, after straining. Pour in shallow, straight sided pan or vegetable dish. Before serving cut in squares and roll in powdered sugar. May be molded in mold, with whipped cream in center. MARSHM^LLOW PUDDING
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