Marshmallow Soufflé

Name: Marshmallow Soufflé
Ingredients: One tablespoonful of granulated sugar to every egg; One tablespoonful and a half of gelatine; covered with four tablespoonfuls of boiling water; six eggs; vanilla to taste

From Southern Recipes, 1913

Presented as published in 1913. 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

133Calories

11 gProtein

22 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories133 kcal

Protein11 g

Carbohydrates22 g

Fiber0.7 g

Sugars13 g

Total Fat0.3 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium158 mg

Potassium18 mg

Calcium45 mg

Iron4.1 mg

Magnesium6.3 mg

Phosphorus13 mg

Zinc0.1 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1 mg

Folate20 mcg

Choline6.2 mg

Caffeine0 mg

Water50 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 13. The excerpt below is the record exactly as published.

MARSHMALLOW SOVFFLt One tablespoonful of granulated sugar to every egg (the whites only). One table- spoonful and a half of gelatine covered with four tablespoonfuls of boiling water to every six eggs, vanilla to taste

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