Marshmallow Salad

Name: Marshmallow Salad
Ingredients: One-half lb. marshmallows; ™%4 lb. pecans or other nuts (almonds); I pint pineapple (sliced).; Dressing Yolks of 2 eggs; %4 teaspoonful salt; little mustard; dash of red pepper; 1 cup of milk; 1 pt. of whipped cream in winter or frozen in summer is nice to use on top of salad.

From Two hundred tested recipes, 1920

Presented as published in 1920. 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

2444Calories

42 gProtein

315 gCarbs

122 gFat

Full nutrition (34 nutrients)

Calories2444 kcal

Protein42 g

Carbohydrates315 g

Fiber6.7 g

Sugars224 g

Total Fat122 g

Saturated Fat72 g

Monounsaturated Fat36 g

Polyunsaturated Fat6.3 g

Omega-30.1 g

Cholesterol757 mg

Sodium1041 mg

Potassium1726 mg

Calcium895 mg

Iron3.9 mg

Magnesium153 mg

Phosphorus919 mg

Zinc4.7 mg

Copper0.8 mg

Manganese4.2 mg

Vitamin D6.2 mcg

Vitamin C236 mg

Vitamin A1132 mcg

Vitamin E4.3 mg

Vitamin K12 mcg

Vitamin B61.1 mg

Vitamin B123.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.3 mg

Niacin (B3)3.2 mg

Folate151 mcg

Choline441 mg

Caffeine0 mg

Water1016 g

As published

This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 9. The excerpt below is the record exactly as published.

MARSHMALLOW SALAD One-half lb. marshmallows, ™%4 lb. pecans or other nuts (almonds), I pint pineapple (sliced). Dressing Yolks of 2 eggs, %4 teaspoonful salt, little mustard, dash of red pepper, 1 cup of milk, heat to scalding, then pour over eggs and cook until thick; cool and pour over fruit. 1 pt. of whipped cream in winter or frozen in summer is nice to use on top of salad.

Cook this with the app: pantry check, scaling, and the assistant.