vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Marshmallows
From Temperance cook book, 1887
Serves 3
Presented as published in 1887. 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
637Calories
12 gProtein
134 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories637 kcal
Protein12 g
Carbohydrates134 g
Fiber58 g
Sugars76 g
Total Fat7 g
Saturated Fat2.1 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol248 mg
Sodium195 mg
Potassium95 mg
Calcium265 mg
Iron1.2 mg
Magnesium9.8 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A107 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate31 mcg
Choline196 mg
Caffeine0 mg
Water220 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 118. The excerpt below is the record exactly as published.
MARSHMALLOWS. Dissolve half a pound white gum arabic in one pint of water, strain, and add one-half pound of fine sugar, and place over the fire, stirring constantly until the syrup is dissolved and all of the consistency of honey. Add gradually, the whites of four eggs
Cook this with the app: pantry check, scaling, and the assistant.