Marshmallows

Ingredients

• One-half pound white gum arabic
• dissolved in i pint of water
• and add 5^ pound fine sugar
• Flavor with vanilla.

Method

1. 1

   Place over the fire until it thickens; add the whites of 4 eggs beaten stiff.

2. 2

   Pour into tins, sprinkle lightly with corn starch.

Nutrition per serving

As published

This recipe was extracted from Delicate dishes (1896), page 49. The excerpt below is the record exactly as published.

Flavor with vanilla. L. W. A. DOUGH CAKE. Four teacups of raised dough, 2 cups sugar, i of butter, 2 of raisins, 4 eggs, spice to taste, i wineglass of brandy. Let it rise in the pans, until light. Bake slowly. Mrs. B. Smith. l/ALEUTINrr VALENTINE & GOMPflNY. VMr n ISHLO Coacb and Car Yarnisbes and Colors. 140 CAKE. COFFEE CAKE. Cream i cup of butter and i of sugar, add i of mo- lasses, I of strong coffee, 2 of raisins, ^^ of milk, i tea- spoonful of soda, I quart of flour. Spices. M. D. E. SILVER CAKE. Cream i cup of butter with i of powdered sugar, add 3 cups of flour, whites of 8 eggs, 2 teaspoonfuls of Cameo baking powder, 24 almonds, blanched and chop- ped. Flavor with extract of bitter almonds. GOLD CAKE. Cream i cup of butter with 2 of sugar, add 4 cups of flour, I of milk, yolks of 8 eggs, i teaspoonful of Cameo baking powder, nutmeg and citron. Miss Mary E. D. ORANGE CAKE. Beat to a cream i/^ cup of butter with 2 of sugar, ^ cup of milk, 2^ of flour, 5 eggs, beaten separately. Bake in layers. Take the white of one of the eggs and beat to a stiff froth, beat in powdered sugar and the juice and grated rind of i orange, until thick enough to spread between the layers. Miss Nellie H. HICKORY NUT CAKE. Cream together ^ cup of butter with i ^ of sugar. CAKE. 141 3/1 cup of milk, 2 of flour, 2 teaspoonfuls of Cameo bak- ing powder, whites of 4 eggs, i cup of hickory nut meats. Miss Susan J. F. CITRON CAKE. Cream 2 cups of butter with 3 of sugar, add i cup milk, 5 of flour, 6 eggs, i teaspoonful of soda, sliced citron. SHURDIE CAKE. Cream i cup of butter with 2 of sugar, add i cup of milk, 2 eggs, and 4 cups of flour, into which sift 2 tea- spoonfuls of Cameo baking powder. Put in i tumbler- ful of nuts and flavor with lemon. Mrs. J. W. Harrison. DOUGHNUTS. Beat together i cup of white sugar, yolks of 3 eggs, I cup of milk, butter the size of an egg, small teaspoon- ful of salt, the beaten whites of the eggs, and 3 tea- spoonfuls of Cameo baking powder sifted into enough flour to roll out soft. Fry in lard and dust with sugar. Mrs. J. H. Rhodes. VOSSES YflLENTlNE & GOMPflNy, Coacb and Car Yarnishes and Colors. 142 CAKE. SUGAR COOKIES. Two cups of sugar, i of butter, 2 eggs, ^ cup of sour milk, level teaspoonful of soda, nutmeg or lemon extract. Mrs. Roosevelt. GINGER COOKIES. Boil up once 2 cups of molasses, ^ of sugar, i of butter, I tablespoonful of ginger and a little cinnamon. When cool add 2 well beaten egg^ and i teaspoonful of soda. Mix rather soft with flour and do not roll very thin. Mrs. Neeld. RAISED CAKE. Two heaping cups of raised bread dough, 2 cups of sugar, I of butter, i of seeded raisins, ^ teaspoonful of soda, lemon extract, cinnamon and nutmeg. Mrs. Neeld. FRIED CAKES. Rub to a cream i teacup of sugar and i heaping tablespoonful of butter, 3 eggs, beaten separately, i coffee cup of sweet milk, 4 teaspoonfuls of Cameo baking pow- der, put into flour, and flour enough to rollout very soft. Miss Clara Williams. CONFECTIONERY, Roly-poly, isn't he fat? Plump as a peach, yes, more than that; Candy was his hourly cry, Candy was his bosom's sigh. CREAM PATTIES. The whites of 2 eggs beaten, 2 tablespoonfuls of cold water. Stir in sifted confectionery sugar slowly until stiff enough to mould in patties. Flavor with peppermint^ vanilla, wintergreen or chocolate. To color them pink for wintergreen flavoring, use the juice from stewed cranberries. Miss Harriette A. Richardson. MARSHMALLOWS. One-half pound white gum arabic dissolved in i pint of water and add 5^ pound fine sugar

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