American
Marshmallow Paste
A historical dessert recipe from Fannie Merritt Farmer's 1910 Boston Cooking-School Cook Book.
Gather
Ingredients
- ¾ cup Sugar
- ¼ cup Milk
- ¼ lb Marshmallows
- 2 tablespoons Hot Water
- ½ teaspoon Vanilla
Make it
Method
- 1
Put sugar and milk in a saucepan, heat slowly to boiling-point without stirring, and boil six minutes. Break marshmallows in pieces and melt in double boiler, add hot water, and cook until mixture is smooth, then add hot syrup gradually, stirring constantly.
- 2
Beat until cool enough to spread, then add vanilla. This may be used for both filling and frosting.
Source & rights
Where this recipe comes from
Marshmallow Paste, from The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910).
This source recipe has been reformatted for Pantry Start but has not yet been kitchen-tested by our editors. Check current food-safety guidance and use your judgment.
Historical measurements, equipment, temperatures and terminology may differ from modern kitchen practice.