Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Spread | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one cupful flour
- one-half cup fills pulverized sugar sifted five times
- one teaspoonful vanilla
- three-fourths pound fresh marshmal- lows
- three cupfuls pulverized sugar in one-half cupful water until it threads
- one cupful \vhites of eggs
- three large layers fifteen minutes
- one-half cupful water until it threads
- three eggs gradually until it is thick enough to spread
- salt
Directions
One cupful \vhites of eggs, about ten or twelve ; one cupful flour with one teaspoonful cream tartar sifted five times, one and one-half cup fills pulverized sugar sifted five times. Put the whites on a large platter, add pinch of salt, beat with wire beater. \Yhen thoroughly beaten fold in very lightly the sifted sugar. Last, put in the sifted flour and one teaspoonful vanilla. Put oiled paper in tins. Bake in three large layers fifteen minutes or more in moderate oven.
Soften — but not melt — three-fourths pound fresh marshmal- lows, boil three cupfuls pulverized sugar in one-half cupful water until it threads, cool slightly, add the beaten whites of three eggs gradually until it is thick enough to spread; cut mallows in halves and put on each layer of filling. For the top use whole marshmallows. Do not use too many marshmallows, as it becomes too sweet. — Contributed, Williams, Ariz. Ariz.