Marshmallow Pudding
From The Federation cook book, 1910
Recipe by Mrs. Bertha L. Turner, Pasadena.
Presented as published in 1910. 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
955Calories
22 gProtein
222 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories955 kcal
Protein22 g
Carbohydrates222 g
Fiber1.3 g
Sugars201 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium290 mg
Potassium38 mg
Calcium86 mg
Iron8.1 mg
Magnesium11 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate34 mcg
Choline6.2 mg
Caffeine0 mg
Water319 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 19. The excerpt below is the record exactly as published.
Marshmallow Pudding Whites of 4 eggs 1 can shredded pineapple 1 cup sugar Vanilla Beat whites of eggs, fold in 1 cup of sugar and 1 can shredded pineapple. Add vanilla. Have dissolved 1 table- spoonful gelatine in 1 half cup water and 1 half cup boil- ing wat
Cook this with the app: pantry check, scaling, and the assistant.