vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Hot Macaroon Pudding
From Royal Victoria cook book, 1900
Serves 5
Add Tokay wine if desired.
Presented as published in 1900. 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
534Calories
24 gProtein
63 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories534 kcal
Protein24 g
Carbohydrates63 g
Fiber0.3 g
Sugars62 g
Total Fat21 g
Saturated Fat10 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.1 g
Omega-30 g
Cholesterol408 mg
Sodium303 mg
Potassium698 mg
Calcium502 mg
Iron1.7 mg
Magnesium53 mg
Phosphorus541 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A245 mcg
Vitamin E1.1 mg
Vitamin K0.8 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.5 mg
Folate48 mcg
Choline106 mg
Caffeine0 mg
Water379 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 74. The excerpt below is the record exactly as published.
HOT MACAROON PUDDING.— Six custard cups, sugared and buttered well, line with macaroons, cutting some in small pieces. Mix 3 ounces candied cherries and 2 ounces of chopped citron together ; put a layer in bottom of cup, and then layer of macaroon crumbs, so fill, finishing with layer of the fruit. Pour over the following custard :—4 190 MISCELLANEOUS. tablespoons, or somewhat less, of powdered sugar, 3 whole eggs, 1 pint milk
Cook this with the app: pantry check, scaling, and the assistant.