vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Marshmallow Salad
From Atlanta women's club cook book, 1921
Serves 8
This will serve 8 people. Recipe by Mrs. L. C. Matthews.
Presented as published in 1921. 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
486Calories
13 gProtein
43 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories486 kcal
Protein13 g
Carbohydrates43 g
Fiber6.9 g
Sugars23 g
Total Fat30 g
Saturated Fat2.5 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.4 g
Cholesterol2.6 mg
Sodium170 mg
Potassium481 mg
Calcium154 mg
Iron2.4 mg
Magnesium154 mg
Phosphorus293 mg
Zinc1.7 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)2.4 mg
Folate10 mcg
Choline3.1 mg
Caffeine0 mg
Water61 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 30. The excerpt below is the record exactly as published.
MARSHMALLOW SALAD. 1/2 lb. marshmallows. 1/2 t-spoon salt. 1 lb. almonds. 21/2 tbls. vinegar. 1 lb. can pineapple. 1/4 tbls. butter. 3 egg yolks. 1 tbls. sugar. 1/2 pt. cream
Cook this with the app: pantry check, scaling, and the assistant.