vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mock Toasted Marshmallows
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
538Calories
13 gProtein
121 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories538 kcal
Protein13 g
Carbohydrates121 g
Fiber1.3 g
Sugars101 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium278 mg
Potassium39 mg
Calcium79 mg
Iron8 mg
Magnesium8.6 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2 mg
Folate33 mcg
Choline4.6 mg
Caffeine0 mg
Water163 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 233. The excerpt below is the record exactly as published.
MOCK TOASTED MARSHMALLOWS 1 tablespoon granulated gelatine in 3 egg whites 1 cup boiling water 114 teaspoons vanilla 1 cup sugar Stale macaroons
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