{"id":7566,"slug":"marshmallow-filling","title":"MARSHMALLOW FILLING","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["one-half pound marshmallows","one cup of sugar","one-quarter cup of cold water","white of one egg"],"ingredients_norm":["marshmallow","sugar","cold water","egg white"],"steps":["Melt one-half pound marshmallows over hot water.","Cook together one cup of sugar and one-quarter cup of cold water until it threads thoroughly.","Beat up the white of an egg and the syrup and mix.","Add to the melted marshmallows and beat until creamy and cool.","Can be used for cake filling or spread between two cookies."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w77:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":1.0,"content_hash":"176934db904cfcdbb2fd0ef6c7cb0dc1573daac69256c5a7ba259776f5dcbc10","created_at":"2026-08-02T17:02:35Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/marshmallow-filling"}