Marshmallow Sauce

Ingredients

• 1 cup sugar
• 1 egg white
• 1/2 cup water
• 10 marshmallows

Method

1. 1

   Boil sugar and water for five minutes.

2. 2

   Pour over stiffly beaten egg whites and add marshmallows cut in pieces.

3. 3

   Beat until smooth.

4. 4

   Any desired flavoring or coloring may be added.

Nutrition per serving

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 5. The excerpt below is the record exactly as published.

MARSHMALLOW SAUCE | cup sugar | egg white $ cup water 10 marshmallows Boil sugar and water for five minutes. Pour over stiffly beaten egg whites and add marshmallows. Cut in pieces. Beat until mixture is smooth. Any desired flavouring or colouring may be added. PINEAPPLE SAUCE | cup sugar 2 tablespoons butter % cup water % cup crushed pineapple Mix ingredients and let boil for five minutes. (Other fruit sauce may be made in the same manner.) 15 SHERBETS AND ICES ORANGE SHERBET 4 pint orange juice | gill water | tablespoon lemon juice Rind of | orange 4 |b. castor sugar 4 gill thick cream Boil the sugar and water and finely grated orange rind for eight minutes. Remove from the fire, cool, add the fruit juices to the syrup and strain. Pour into the tray and allow to freeze firm. LEMON CREAM SHERBET + cup sugar + cup cream 4 cup corn syrup 2 teaspoons gelatine 3 or 4 teaspoons lemon juice 2 teaspoons water 12 cups milk Few grains of salt Mix sugar, corn syrup, lemon juice and salt. Add slowly to milk and cream, beating with Dover beater to prevent curdling. Soak gelatine in water and dissolve over hot water. Add mixture slowly to the gelatine. Chill and freeze. (Either sour or sweet cream may be used in this recipe. Curdling will not prevent freezing.) PINEAPPLE SHERBET 6 tablespoons crushed pineapple 2 tablespoons lemon juice pint pineapple juice | gill whipped cream 4 tablespoons castor sugar 2 egg whites | gill water Boil sugar and water for ten minutes. Remove from the fire, cool, add the crushed pineapple and the fruit juices. Fold in the stiffly beaten egg whites and the whipped cream. Pour into tray and freeze. PEACH SHERBET 4 gill peach juice 4 gill thin cream | gill peach purée | egg white 2 oz. sugar Pinch of salt | tablespoon lemon juice | Strain the peaches. Dissolve the sugar by heating it with the peach juice. Make the purée by rubbing the peaches through a sieve and add it to the lemon juice and peach syrup. Blend well, pour into a tray and allow to freeze firm. Put into a cold basin and beat until pale in colour and frothy. Fold in the stiffly beaten white of egg and the whipped cream, and allow to freeze firm. PINEAPPLE MILK SHERBET 1 cup sugar

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