Marshmallows

Ingredients

• 1/2 box of gelatine
• 2 1/2 cups of granulated sugar
• 1/2 cup of water
• 1 teaspoon of vanilla

Method

1. 1

   Boil sugar and water until it spins a thread.

2. 2

   Dissolve gelatine in a little cold water.

3. 3

   Pour syrup into gelatine, add vanilla, and beat for 30 minutes.

4. 4

   Pour on slab or plate, well covered with confectioner's sugar.

5. 5

   Cut into squares when cold.

Nutrition per serving

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 70. The excerpt below is the record exactly as published.

1 cup of water. Boil until hard when dropped in water. Pour slowly into the beaten whites of two eggs and beat until stiff. Drop on a buttered plate. Turkish Delight (Miss Isabella Butherford.) Bring to a boil 1 quart of granulated sugar, and % cup of cold water and add 1 ounce of gelatine dissolved in one cup of boiling water. Boil 15 minutes very slowly. Add small quan- tity of green fruit coloring and six drops of oil of peppermint. Pour into buttered tins and let it stand over night. Turn out on a sugared pie board. Cut with scissors and roll squares in powdered sugar. White Taffy (Mrs, J. A. Bose.) % cup of vinegar. 2 cups of soft A sugar. 1% cups of water. Boil all ingredients until the taffy cracks in cold water. Pour into buttered pan and, when slightly cool, pull. 202 Butter Scotch 1 cup of New Orleans molasses. 1 cup of granulated sugar. % cup of butter. Boil all together until it hardens in water, stirring constantly. Pour in thin sheets. Cocoanut Caramels 1% pounds of white sugar. % pound of grated cocoanut. Boil sugar and small half-cup of milk 10 min- utes. Add cocoanut and boil 10 minutes longer. Stir constantly. Marshmallows (Mrs. Joshua Butherford.) % box of gelatine. 2% cups of granulated sugar. % cup of water. 1 teaspoon of vanilla

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