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Marshmallows
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
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
677Calories
3 gProtein
168 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories677 kcal
Protein2.6 g
Carbohydrates168 g
Fiber44 g
Sugars111 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium78 mg
Potassium3.9 mg
Calcium172 mg
Iron0.1 mg
Magnesium1.6 mg
Phosphorus1.6 mg
Zinc0 mg
Copper0 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
Folate0 mcg
Choline0.1 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 93. The excerpt below is the record exactly as published.
Maxshmallows. Soak 4 oz. gum Arabic in 1 cup water until dissolved. Strain. Put this into a saucepan with 1/2 lb. powdered sugar. Place the saucepan in a second pan containing boiling water. Stir until the mixtures become thick and white. When it begins to thicken, test it in cold water. When it will form a firm ball, remove from fire, and stir into it the whites of 3 262 PORTLAND WOMAN»S EXCHANGE COOK BOOK eggs beaten stiff. This will make it spongy. Flavor with 2 teaspoons orange flower water. Turn the paste into a pan covered thick with cornstarch
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