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| A '''marshmallow''' is a type of ] that, in its modern form, consists of ] |
A '''marshmallow''' is a type of ] that, in its modern form, consists of ] or ], beaten ]s, ] that has been pre-softened in water, ] and flavorings, whipped to a spongy consistency. The traditional recipe used an extract from the mucilaginous root of the marsh ], a shrubby herb (''] officinalis''), instead of gelatin; the mucilage performed as a cough suppressant. | ||
| ⚫ | Marshmallows are popular with children and adults alike, and can be eaten with or without accompaniments. In ], marshmallows are often placed on top of a dish of candied ]. By far the most popular places to find marshmallows are as roast marshmallows, in ]s, in ] and in ]. ] are a puffed ] ] that are combined with melted marshmallows, produce a crunchy, sweet bar. S'mores are traditionally made by cooking a marshmallow over an open fire, especially a ], and then placing it with ] between ]. Marshmallows are also often added to ] or ] (mochachino). | ||
| Commercial marshmallows are a late 19th century innovation. Since Alex Doumak's patented extrusion process of 1948, marshmallows are extruded as soft cylinders, cut in sections and rolled in a mix of finely powdered cornstarch and confectioner's sugar. | |||
| ⚫ | Marshmallows are popular with children and adults alike, and can be eaten with or without accompaniments. In ], marshmallows are often placed on top of a dish of candied ]. By far the most popular places to find marshmallows are as roast marshmallows, in ]s, in ] and in ]. ] are a puffed ] ] that are combined with melted marshmallows, produce a crunchy, sweet bar. S'mores are traditionally made by cooking a marshmallow over an open fire, especially a ], and then placing it with ] between ]. Marshmallows are also often added to ] or ] (mochachino). Marshmallow is an ingredient of ]. | ||
| == Marshmallow the Herb == | == Marshmallow the Herb == | ||
Revision as of 04:19, 6 October 2004
A marshmallow is a type of confection that, in its modern form, consists of sugar or corn syrup, beaten egg whites, gelatin that has been pre-softened in water, gum arabic and flavorings, whipped to a spongy consistency. The traditional recipe used an extract from the mucilaginous root of the marsh mallow, a shrubby herb (Althaea officinalis), instead of gelatin; the mucilage performed as a cough suppressant.
Commercial marshmallows are a late 19th century innovation. Since Alex Doumak's patented extrusion process of 1948, marshmallows are extruded as soft cylinders, cut in sections and rolled in a mix of finely powdered cornstarch and confectioner's sugar.
Marshmallows are popular with children and adults alike, and can be eaten with or without accompaniments. In Thanksgiving, marshmallows are often placed on top of a dish of candied sweet potatoes. By far the most popular places to find marshmallows are as roast marshmallows, in jello salads, in Rice Krispies treats and in s'mores. Rice Krispies are a puffed rice breakfast cereal that are combined with melted marshmallows, produce a crunchy, sweet bar. S'mores are traditionally made by cooking a marshmallow over an open fire, especially a campfire, and then placing it with chocolate between graham crackers. Marshmallows are also often added to hot chocolate or café mocha (mochachino). Marshmallow is an ingredient of Mallomars.
Marshmallow the Herb
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A. officinalis - Marshmallow
A. rosea - Hollyhock
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Marshmallow is a perennial herb found commonly on the banks of rivers and in salt marshes, prefering moist, sandy soils. It is indigenous to Europe, and portions of Asia, flowering from July to September.
Both the leaves, flowers and the root of Althea officinalis (marshmallow) have medicinal properties. The leaves, which are collected in summer as the plant begins to flower, have demulcent, expectorant, diuretic, and emollient properties. It is generally used in ailments of the lungs and the urinary systems, specifically in urethritis and urinary gravel. The root, which is harvested in late autumn, has demulcent, diuretic, emollient, and vulnerary properties. It is generally used for digestive and skin problems, specifically inflammations of the mouth, gastritis, peptic ulcer, enteritis and colitis. Externally the root is used in varicose veins, ulcers, abscesses, and boils.
The root contains starch (37%), mucilage (11%), pectin (11%), flavonoids, phenolic acids, sucrose and asparagine.
See also
External links
Section Herbal information
- Marshmallow (Althaea officinalis) Herbalist David Hoffmann @ Health World
Section Eclectic herbal information
- Althaea officinalis (Marshmallow) King's American Dispensatory @ Henriette's Herbal
- Mallow, Marsh (Althaea officinalis) Mrs. Grieve's "A Modern Herbal" @ Botanical.com