vegetarianpescatariansoy-freefish-freeshellfish-free

Baked Macaroon Pudding

Name: Baked Macaroon Pudding
Yield: 5 servings
Ingredients: 2 tbsps. of butter; % pt. of milk; 5 eggs; scant % lb. of flour; % lb. of sugar; 2 tbsps. of cream; % lb. of blanched, ground almonds; 3 cups of sweet macaroons; 1 tbsp. of vanilla

From The art of German cooking and baking, 1922

Serves 5

This pudding may be steamed for 1.5 hours.

Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

752Calories

25 gProtein

91 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories752 kcal

Protein25 g

Carbohydrates91 g

Fiber4.2 g

Sugars48 g

Total Fat36 g

Saturated Fat3.7 g

Monounsaturated Fat2.6 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol210 mg

Sodium93 mg

Potassium518 mg

Calcium207 mg

Iron4.9 mg

Magnesium139 mg

Phosphorus434 mg

Zinc2.5 mg

Copper0.6 mg

Manganese1.2 mg

Vitamin D1.5 mcg

Vitamin C0 mg

Vitamin A96 mcg

Vitamin E0.5 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)5 mg

Folate113 mcg

Choline156 mg

Caffeine0 mg

Water93 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 122. The excerpt below is the record exactly as published.

BAKED MACAROON PUDDING. Quantity for 6 Persons. 2 tbsps. of butter % cup of bitter macaroons % pt. of milk 5 eggs Scant % lb. of flour % lb. of sugar 2 tbsps. of cream % lb. blanched, ground almonds 3 cups of sweet macaroons 1 tbsp. of vanilla

Cook this with the app: pantry check, scaling, and the assistant.