With gelatin, this’d make regular marshmallows, too.
See the post on marshmallows from River Forest, Illinois for more on that.
This recipe is from the 30th page of the notebook; here’s the page in full (click to enlarge).Click to expand a longer explanation...
|In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.
[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.
1/4 tsp. salt
1/4 c. sugar
2 egg whites
3/4 c. Karo corn syrup
1-1/4 tsp. vanilla
Add salt to egg whites and beat with electric beater until frothy. Gradually add sugar. Beat until smooth and glossy.
Slowly add syrup. Continue beating until frosting stands in firm peak. Vanilla.