Marshmallow Salad
From The Federation cook book, 1910
Recipe attributed to MRS. ETTA V. MOXLEY.
Presented as published in 1910. 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
2934Calories
30 gProtein
193 gCarbs
245 gFat
Full nutrition (34 nutrients)
Calories2934 kcal
Protein30 g
Carbohydrates193 g
Fiber28 g
Sugars126 g
Total Fat245 g
Saturated Fat39 g
Monounsaturated Fat112 g
Polyunsaturated Fat83 g
Omega-33.9 g
Cholesterol120 mg
Sodium565 mg
Potassium1709 mg
Calcium336 mg
Iron7.4 mg
Magnesium334 mg
Phosphorus807 mg
Zinc11 mg
Copper3.2 mg
Manganese12 mg
Vitamin D0.6 mcg
Vitamin C121 mg
Vitamin A250 mcg
Vitamin E6.5 mg
Vitamin K134 mcg
Vitamin B60.9 mg
Vitamin B120.4 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.2 mg
Folate105 mcg
Choline158 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 11. The excerpt below is the record exactly as published.
Marshmallow Salad 1 fourth Ib. marshmallows cut up 1 half Ib. pecan nuts broken in bits 1 cup white cherries 1 cup pineapple cut up Dressing, 1 half cup whipped cream 1 third cup mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.