Toasted Marshmallows
A dish built around granulated gelatine and sugar.
contains eggs
Ingredients
US
Metric
- 1 tablespoon granulated gelatine
- 1 cup boiling water
- 1 cup sugar
- Whites 3 eggs
- 1½ teaspoons vanilla
- Macaroons
Steps
- Dissolve gelatine in boiling water, add sugar, and as soon as dissolved set bowl containing mixture in pan of ice-water; then add whites of eggs and vanilla and beat until mixture thickens. Turn into a shallow pan, first dipped in cold water, and let stand until thoroughly chilled. Remove from pan and cut in pieces the size and shape of marshmallows; then roll in macaroons which have been dried and rolled. Serve with sugar and cream.
- TOASTED MARSHMALLOWS.—_Page 422._ ]
- ROYAL DIPLOMATIC PUDDING.—_Page 430._ ]
- CHARLOTTE RUSSE.—_Page 427._ ]
- ORANGE TRIFLE GARNISHED WITH WHIPPED CREAM, CANDIED ORANGE PEEL, AND BLOSSOMS.—_Page 427._ ]
Nutrition (estimated, per serving)
| Calories | 395 |
|---|---|
| Protein | 0.0 g |
| Fat | 0.0 g |
| Carbs | 100.1 g |
| Fiber | 0.0 g |
| Sodium | 1 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States