gluten-freeegg-freesoy-freefish-freeshellfish-free
Marshmallow Whip
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
300Calories
4 gProtein
40 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories300 kcal
Protein3.8 g
Carbohydrates40 g
Fiber0.1 g
Sugars29 g
Total Fat14 g
Saturated Fat8.1 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.1 g
Cholesterol47 mg
Sodium49 mg
Potassium77 mg
Calcium27 mg
Iron0.5 mg
Magnesium5.9 mg
Phosphorus48 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate1.7 mcg
Choline0.2 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 54. The excerpt below is the record exactly as published.
Marshmallows, y2 pound. Chopped nuts, l/<> cup. Soak marshmallows in pineapple juice for several hours, then mix with cream whipped stiff, add fruit diced and sprinkle nuts over all. Commuter's Wife, Lawrence. MARSHMALLOW WHIP. Marshmallows, % pound. English walnut meats, i/2 CUP- Heavy cream, 1 cup. Powdered sugar, 2 tablespoons. Candied cherries, 14 cup. Almond extract, 1 teaspoon. Vanilla extract, 1 teaspoon
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