Marshmallows
From Purity flour cookbook, 1917
Nice to color and add chopped nuts.
Presented as published in 1917. 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
54Calories
14 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories54 kcal
Protein14 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium35 mg
Potassium3.5 mg
Calcium12 mg
Iron0.2 mg
Magnesium4.5 mg
Phosphorus6.3 mg
Zinc0 mg
Copper0.4 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate4.9 mcg
Choline6.3 mg
Caffeine0 mg
Water91 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 81. The excerpt below is the record exactly as published.
MARSHMALLOWS Two tablespoons Knox gelatine soaked m 6 tablespoons water Dissolve 2 ^^P« SJ^^^Jj^'^ ^X' off . taSoitr water, ^f ^^^z^^^: ''^t:^:^:J2^'^o:fL^^^^ and pour over dissolved gelatine and beat 20 minutes. ^^^J'^^'^P""^ \ ^1 in powdered sugar, with cornstarch very thick on the bottom
Cook this with the app: pantry check, scaling, and the assistant.