vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Marshmallow Pudding
From How we cook in Tennessee .., 1906
Serves 6
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
474Calories
5 gProtein
52 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories474 kcal
Protein4.5 g
Carbohydrates52 g
Fiber1.5 g
Sugars39 g
Total Fat28 g
Saturated Fat9.2 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat10 g
Cholesterol40 mg
Sodium60 mg
Potassium139 mg
Calcium47 mg
Iron0.6 mg
Magnesium33 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0.4 mcg
Choline0.5 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 109. The excerpt below is the record exactly as published.
Marshmallow Pudding. — Cut half a pound of marshmallows into fine pieces ; put a wine glassful of candied cherries with Ja- maica rum and let them soak while preparing the nuts and cream. Shell and chop enough English walnuts to make half a cupful, and whip a cup of thick cream
Cook this with the app: pantry check, scaling, and the assistant.