Recipe - Homemade Marshmellow Cream

1 teaspoon Unflavored gelatin
One fourth cup Cold water
2 cup White sugar
One fourth teaspoon Salt
One fourth teaspoon Cream of tartar
1 cup Water
One half teaspoon Vanilla
1 Egg white

Soften gelatin in One fourth cup cold water. Take Sugar, 1 cup water and cream of
Tartar. Boil till it reaches 235 degrees on candy thermometer. Remove from
heat add soften gelatin and let stand until luck warm. Add salt, vanilla,
and egg whites and beat well. Note that powdered egg whites would be best.
Since eggs should not be eaten raw any more. This is an older recipe so do
with it as you feel comfortable.

Posted to BakeryShoppe Digest V1 #390 by aklatt@trxinc.com (Arlene Klatt)
on Nov 16, 1997