vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Marshmallows
From Cookery for every household, 1914
Serves 2
Orange-flower water may be used for flavouring instead of almond essence.
Presented as published in 1914. 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
734Calories
10 gProtein
159 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories734 kcal
Protein9.6 g
Carbohydrates159 g
Fiber0.5 g
Sugars113 g
Total Fat7.5 g
Saturated Fat2.4 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium112 mg
Potassium107 mg
Calcium44 mg
Iron1.6 mg
Magnesium11 mg
Phosphorus155 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate35 mcg
Choline221 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 982. The excerpt below is the record exactly as published.
Marshmallows l lb. gum-arabic. | pt. water. | lb. granulated sugar. 3 whites of eggs. Almond essence. Icing sugar and corn starch
Cook this with the app: pantry check, scaling, and the assistant.