Marshmallow Pudding
From Carolina cookery from Quaker kitchens, 1924
—Mrs. Jos. T. Weaver.
Presented as published in 1924. 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
2342Calories
15 gProtein
296 gCarbs
128 gFat
Full nutrition (33 nutrients)
Calories2342 kcal
Protein15 g
Carbohydrates296 g
Fiber16 g
Sugars227 g
Total Fat128 g
Saturated Fat52 g
Monounsaturated Fat41 g
Polyunsaturated Fat14 g
Cholesterol241 mg
Sodium183 mg
Potassium780 mg
Calcium374 mg
Iron3.8 mg
Magnesium119 mg
Phosphorus325 mg
Zinc4 mg
Copper1.4 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C107 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K14 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate42 mcg
Choline25 mg
Caffeine0 mg
Water541 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 26. The excerpt below is the record exactly as published.
MARSHMALLOW PUDDING 1-3 Ib. marshmallows 42 tbs. gelatine ~ % cup pecans 1 tbs. cherry juice 1% cup maraschino cherries % cup sliced pineapple % pint cream
Cook this with the app: pantry check, scaling, and the assistant.