vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Marshmallow Souffle
From The Henderson cook book, 1914
Serves 6
Recipe by Mrs. B. J. Corbitt.
Presented as published in 1914. 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
278Calories
8 gProtein
51 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories278 kcal
Protein8.1 g
Carbohydrates51 g
Fiber0.1 g
Sugars51 g
Total Fat5.2 g
Saturated Fat1.8 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium76 mg
Potassium76 mg
Calcium30 mg
Iron1 mg
Magnesium8.1 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate24 mcg
Choline148 mg
Caffeine0.4 mg
Water38 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 64. The excerpt below is the record exactly as published.
MABSHMALLOW SOUFFLE. One-half box gelatine, whites 6 eggs, li/o cups sugar, 14 cake chocolate (melted)
Cook this with the app: pantry check, scaling, and the assistant.