Marshmallows

Name: Marshmallows
Ingredients: 2 oz. COX’S INSTANT POWDERED GELATINE (short measure); 10 ozs. granulated sugar; 1 dessertspoonful glucose; 14 gills water; White of 1 egg; 4 gill orange-flower water

From Cox's manual of gelatine cookery (copyright), 1938

Chopped nuts or cherries can be added, and various flavourings used. The Marshmallows may be coated with chocolate if desired. Fruit juices may be used in place of the water and essence.

Presented as published in 1938. 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

1168Calories

6 gProtein

283 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories1168 kcal

Protein6.4 g

Carbohydrates283 g

Fiber0.1 g

Sugars283 g

Total Fat5.8 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium142 mg

Potassium91 mg

Calcium95 mg

Iron1 mg

Magnesium28 mg

Phosphorus99 mg

Zinc0.7 mg

Copper0.3 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

Choline147 mg

Caffeine0 mg

Water2165 g

As published

This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 43. The excerpt below is the record exactly as published.

MARSHMALLOWS (Illustrated on page 84) 2 oz. COX’S INSTANT POWDERED GELATINE (short measure) 10 ozs. granulated sugar 1 dessertspoonful glucose 14 gills water White of 1 egg 4 gill orange-flower water

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