vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Marshmallow Sauce (Sauce a la Guimauve)
From The Swedish, French, American cook book, 1918
Serves 2
Serve with cold desserts and ice creams.
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
720Calories
4 gProtein
115 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories720 kcal
Protein3.7 g
Carbohydrates115 g
Fiber0 g
Sugars110 g
Total Fat26 g
Saturated Fat16 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat1 g
Cholesterol89 mg
Sodium12 mg
Potassium174 mg
Calcium120 mg
Iron0.1 mg
Magnesium13 mg
Phosphorus105 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A220 mcg
Vitamin E0.7 mg
Vitamin K2.2 mcg
Vitamin B60 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate3.5 mcg
Choline20 mg
Caffeine0 mg
Alcohol4.6 g
Water111 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 469. The excerpt below is the record exactly as published.
Marshmallow Sauce ( Sauce a la Guimauve ) One cup granulated sugar, four tablespoons cold water, two tablespoons brandy, whites of two eggs, one cup whipped cream
Cook this with the app: pantry check, scaling, and the assistant.