vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Marshmallow Pudding a la Stanley
From Boston Cooking-School cook book, 1896
Serves 16
Presented as published in 1896. 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
631Calories
7 gProtein
121 gCarbs
16 gFat
Full nutrition (33 nutrients)
Calories631 kcal
Protein7 g
Carbohydrates121 g
Fiber3.3 g
Sugars86 g
Total Fat16 g
Saturated Fat3.1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.1 g
Cholesterol15 mg
Sodium96 mg
Potassium241 mg
Calcium65 mg
Iron1.2 mg
Magnesium30 mg
Phosphorus130 mg
Zinc0.7 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline2.3 mg
Caffeine0 mg
Water57 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 235. The excerpt below is the record exactly as published.
MARSHMALLOW PUDDING A LA STANLEY 4 cup maraschino cherries 4 pound marshmallows 1 tablespoon cherry sirup 1 cup whipping cream 1% cup nut meats (walnuts, pecans, etc.) 2 tablespoons powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.