Marshmallow Pudding
From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915
Pudding looks best heaped lightly in a glass dish.
Presented as published in 1915. 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
14Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories14 kcal
Protein0 g
Carbohydrates0.6 g
Fiber0 g
Sugars0.6 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.5 mg
Potassium7.4 mg
Calcium0.6 mg
Iron0 mg
Magnesium0.6 mg
Phosphorus0.3 mg
Zinc0 mg
Copper0 mg
Manganese0 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Caffeine0 mg
Water2.6 g
As published
This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 22. The excerpt below is the record exactly as published.
Marshmallow Pudding. 2 T. granulated gelatine soaked in 14 C. cold water, and dissolved in 1/4 C. boiling water Whites of 3 eggs well beaten 1 C. granulated sugar beaten in slowly Beat mixture together till thick — about 20 minutes. Add 1 T. vanilla
Cook this with the app: pantry check, scaling, and the assistant.