gluten-freedairy-freesoy-freefish-free
Saltina Marguerites
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
832Calories
21 gProtein
181 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories832 kcal
Protein21 g
Carbohydrates181 g
Fiber0.4 g
Sugars164 g
Total Fat5.3 g
Saturated Fat2.6 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol42 mg
Sodium117 mg
Potassium227 mg
Calcium9.6 mg
Iron2.9 mg
Magnesium20 mg
Phosphorus150 mg
Zinc2.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B124.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4.8 mg
Folate11 mcg
Choline1.5 mg
Caffeine0 mg
Water129 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 294. The excerpt below is the record exactly as published.
SALTINA MARGUERITES 114 cups sugar 2 tablespoons shredded coconut Vg cup water 14 teaspoon vanilla 5 marshmallows 1 cup English walnut meats 2 egg whites Saltines
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