Marshmallow Pudding
From Trinity cook book, 1925
Presented as published in 1925. 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
1628Calories
41 gProtein
226 gCarbs
66 gFat
Full nutrition (33 nutrients)
Calories1628 kcal
Protein41 g
Carbohydrates226 g
Fiber14 g
Sugars201 g
Total Fat66 g
Saturated Fat4.8 g
Monounsaturated Fat40 g
Polyunsaturated Fat14 g
Cholesterol0 mg
Sodium42 mg
Potassium944 mg
Calcium343 mg
Iron5.1 mg
Magnesium336 mg
Phosphorus649 mg
Zinc3.7 mg
Copper1.6 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)4.8 mg
Folate4.9 mcg
Choline6.3 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 45. The excerpt below is the record exactly as published.
MARSHMALLOW PUDDING Beat the whites of four eggs until stiff. Stir into them two tablespoons of gelatine dissolved in one-half cup of hot water. Add one-half cup of cold water and one cup of sugar. Beat well. Divide into three equal parts and color one part pink and one part with melted chocolate, add one cup of al- mon
Cook this with the app: pantry check, scaling, and the assistant.