Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Marshmallow | not in our table | 0 |
| Water | 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
- two cupfuls of sugar
- one-fourth pound of marshmallow
- three cups sugar
- two tablespoons of water over boiling water
- one cup sugar
- one cup raisins
- one cup figs
- one pound of figs chopped fine
- half cup sugar
- a cup of gran- ulated sugar
- a cup of milk
- a pound of marshmallows
- a teaspoon of vanilla extract
- two eggs
- three eggs
- one teasponful
- two mixtures
- quarter box gelatine
- one teacup water
Directions
Marshmallow Filling. — Boil two cupfuls of sugar and one of water; add one-fourth pound of marshmallow, stir till well melted. Remove from fire and add the well beaten whites of two eggs. Beat hard till cool. Flavor with vanilla.
Marshmallow Filling. — Three cups sugar and one cup boil- ing water, cooked until it will "thread". Stir into this four- teen marshmallows, then stir, in the well beaten whites of three eggs. Flavor with tartaric acid, one teasponful. — Mrs. J. L. Newsom.
Marshmallow Icing. — Steamed Marshmallow. — Make a soft icing, and while warm add the marshmallows; beat until smooth ; put between cake ; cut the marshmallows and decorate top of cake after the plain icing has been put on.
Marshmallow Frosting. — Boil three -fourths of a cup of gran- ulated sugar and one-fourth of a cup of milk, without stirring, about six minutes, or until the syrup threads. Cook and stir one-fourth a pound of marshmallows and two tablespoons of water over boiling water, until the mixture is smooth. Com- bine the two mixtures and beat until stiff enough to spread, after flavoring with half a teaspoon of vanilla extract.
Pineapple Filling. — Use boiled icing on the cake, and when it is almost cold put on layer of grated pineapple from which all the juice has been drained, and stack up the cake at once. — Mrs. A. H. Ellington.
Pineapple Filling. — Boil two cupfuls of sugar and one of water. When done beat in whites of two eggs, beat till cool and add two 5teacupfuls of grated pineapple.
Pineapple Filling. — One can pineapple, one cup sugar, one- quarter box gelatine ; put on stove and boil till thick.
Raisin Filling. — One cup raisins, one cup figs, cooked till done; add any desired fruit and beat in icing.
Fig Filling. — One pound of figs chopped fine, one teacup water, half cup sugar; cook until smooth and soft; spread be- tween layer cake when cold.