vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Marshmallow Pudding
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
Presented as published in 1913. 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
424Calories
2 gProtein
42 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories424 kcal
Protein2.3 g
Carbohydrates42 g
Fiber0.1 g
Sugars30 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium52 mg
Potassium82 mg
Calcium50 mg
Iron0.1 mg
Magnesium5.7 mg
Phosphorus48 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.2 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 63. The excerpt below is the record exactly as published.
Marshmallow Pudding. Y2 lb. marshmallows. !4 cup candied cherries. Cut both in small pieces. Soak for 2 or 3 hours in Ma- deira or cream, according to taste. Whip stiff 1 pint of cream, adding sugar to taste (about 2 tablespoons) and vanilla flavoring
Cook this with the app: pantry check, scaling, and the assistant.