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Marshmallow Pudding
From The Times cook book, no. 2, 1905
Serves 1
A dainty and delicious dessert.
Presented as published in 1905. 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
884Calories
23 gProtein
204 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories884 kcal
Protein23 g
Carbohydrates204 g
Fiber0 g
Sugars201 g
Total Fat0.7 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium25 mg
Potassium7.7 mg
Calcium14 mg
Iron0.2 mg
Magnesium4.8 mg
Phosphorus3.2 mg
Zinc0 mg
Copper0.2 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)0.6 mg
Niacin (B3)0 mg
Folate2.4 mcg
Choline3.1 mg
Caffeine0 mg
Water367 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 110. The excerpt below is the record exactly as published.
MARSHMALLOW PUDDING. Mrs. A. I. Parsons, Betteravia, Cal.— One table- spoonful of gelatine dissolved in one cup hot water, strain and when cool add one cup of sugar and the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.