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Marshmallows
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
973Calories
3 gProtein
242 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories973 kcal
Protein2.6 g
Carbohydrates242 g
Fiber44 g
Sugars195 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium79 mg
Potassium12 mg
Calcium173 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus0.3 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 mg
Caffeine0 mg
Water130 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 163. The excerpt below is the record exactly as published.
Marshmallows. — Eor marshmallows, take two ounces of powdered gum arabic and pour over it eight tablespoonfuls of water, and let it soak for an hour; then heat slowly over boiling water until the gum is dissolved. Strain through cheesecloth, add about seven ounces of confectioners' sugar, and stir over HOW WE COOK IN TENNESSEE. 283 THE WHIG JACKSON'S LEADING NEWSPAPER Only paper having Associated Press service. the fire until white and quite stiff. This should take at least three-quarters of an hour. Remove from the range, beat quick- ly for say two minutes, and add a teaspoonful of vanilla
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