Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 1 cup water 1 1/4 cup powdered sugar whites of 3 eggs 2 teaspns
- 1 1/4 cup powdered sugar whites of 3 eggs 2 teaspns
- 2 cups powdered sugar
- 3 eggs 2 teaspns
- 2 teaspns
- 1 egg only
- 1 inch in thickness
Directions
Add a little cocoanut to second confection cream, and form into small potato shapes, making dents for eyes; roll in fine powdered coriander or anise seed, or in brown sugar with a little anise mixed with it.
Marshmallows
4 oz. gum arabic 1 cup water 1¼ cup powdered sugar whites of 3 eggs 2 teaspns. orange flower water or 1 of vanilla corn starch confectioner’s sugar
Another recipe gives 2 cups powdered sugar and the white of 1 egg only, with the other ingredients.
Soak the gum arabic in the water until soft, strain into inner cup of double boiler, add sugar and cook, stirring until thick and white. Try in ice water and when it will form a firm, not hard, ball, remove from the fire and chop and beat in the stiffly-whipped whites of the eggs with the flavoring. Turn the paste into a shallow pan covered thick with corn starch, leaving it 1 inch in thickness. When cool or in about 12 hours, cut into inch cubes, dust with confectioner’s sugar and pack in boxes. Marshmallows are better to be made as soft as they can be handled.