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Marshmallow Roll a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
1132Calories
25 gProtein
205 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1132 kcal
Protein25 g
Carbohydrates205 g
Fiber0 g
Sugars205 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium290 mg
Potassium318 mg
Calcium119 mg
Iron3.6 mg
Magnesium28 mg
Phosphorus398 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water225 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 598. The excerpt below is the record exactly as published.
Marshmallow Roll a la Ericsson Hammond Roulade a la Guimauve, a la Ericsson Hammond Make a quick sponge cake [see recipe] and fill. Filling. Put one cup granulated sugar on stove with four tablespoons water, add a little marshmallow extract, cook until it ropes. Beat up whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.