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Dessert

Marshmallow Cream

A gelatin dessert made with egg whites, sugar, flavoring, nuts, and dried cherries.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Marshmallow Cream

Ingredients

Directions

Make the base

  1. Dissolve one rounded tablespoon granulated gelatine in one-half cup of cold water, stirring over the fire until smooth.

  2. Add the other one-half cup cold water and let cool.

  3. Beat four egg whites very lightly with a pinch of salt.

  4. Gradually add the dissolved gelatine to the whites, beating constantly.

  5. Sprinkle in one cup granulated sugar while continuing to beat.

  6. Add one teaspoon of extract (almond, vanilla, or any kind) and beat all the time.

Layer and set

  1. Take one-third of the mixture and color it a delicate pink with fluid that comes for the purpose.

  2. Spread the mixture in a deep dish and sprinkle with coarsely chopped pecan nut meats.

  3. Add a second one-third portion and sprinkle more nuts, then the remainder, and decorate with dried cherries.

  4. Put in the refrigerator to stiffen.

Serve

  1. Serve with whipped cream or a delicate custard.

Nutrition, whole recipe (rough)

127Calories
6 gProtein
5 gFat
13 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions
IngredientPortion assumedkcal
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg whites
Whipped into a foam that gives the cream its light, airy structure.
Gelatine
Sets the whipped foam so it holds its shape when chilled.
Granulated sugar
Sweetens the mixture and helps stabilise the beaten whites.
Extract
Adds aroma and flavour to the cream.

The step that matters

Adding the dissolved gelatine to the whites. Gelatine must be dissolved and cooled but still liquid, then added slowly while beating. If it is too hot it can deflate the foam, and if added in lumps it sets unevenly.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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