Marshmallow Pudding
From Council cook book, 1908
Serve with whipped cream.
Presented as published in 1908. 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 Council cook book (1908), page 38. The excerpt below is the record exactly as published.
Marshmallow Pudding. One tablespoon gelatine, put same in a coffee cup and fill half full with cold water; let stand ten minutes, then fill cup with boiling water; stir until dissolved. Allow to stand until mixture becomes lukewarm, then place in mixing bowl, add whites of two eggs, one cup of sugar, and beat all together about half hour; separate into three parts, flavoring first part with ground dry chocolate, second part with rose water and color pink flavoring, third pairt with vanilla
Cook this with the app: pantry check, scaling, and the assistant.