Marshmallow Pudding
From Quaker recipes, 1954
This makes 8 generous servings.
Presented as published in 1954. 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
4597Calories
41 gProtein
274 gCarbs
378 gFat
Full nutrition (33 nutrients)
Calories4597 kcal
Protein41 g
Carbohydrates274 g
Fiber8.4 g
Sugars166 g
Total Fat378 g
Saturated Fat195 g
Monounsaturated Fat92 g
Polyunsaturated Fat14 g
Cholesterol965 mg
Sodium402 mg
Potassium1526 mg
Calcium665 mg
Iron3.1 mg
Magnesium166 mg
Phosphorus736 mg
Zinc4.9 mg
Copper1.4 mg
Manganese4.5 mg
Vitamin D0 mcg
Vitamin C161 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K27 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate67 mcg
Choline23 mg
Caffeine0 mg
Water888 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 34. The excerpt below is the record exactly as published.
MARSHMALLOW PUDDING 143 pound marshmallows 1% tablespoon gelatin Y2 cup pecans 1 tablespoon cherry juice ¥Y2 cup Maraschino cherries 2 cup slices pineapple (may 2 pint cream
Cook this with the app: pantry check, scaling, and the assistant.