Marshmallow Pudding
From 365 tasty dishes, 1906
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
As published
This recipe was extracted from 365 tasty dishes (1906), page 8. The excerpt below is the record exactly as published.
Marshmallow Pudding. For marshmallow pudding weigh 3 eggs and take an equal weight each in sugar, but- ter and flour. Cream thoroughly the butter and sugar, add a dash of salt, i teaspoonful of vanilla or i tablespoonful of orange-flower water then, one at a time, the eggs. Beat well until the mixture is light and fine- grained, adding the flour gradually. Last of all, stir in four ounces of marshmallows
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