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Macaroni Pudding
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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
307Calories
12 gProtein
34 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories307 kcal
Protein12 g
Carbohydrates34 g
Fiber1.2 g
Sugars6.5 g
Total Fat13 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium2.4 mg
Potassium86 mg
Calcium8.1 mg
Iron0.5 mg
Magnesium20 mg
Phosphorus71 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate6.8 mcg
Choline0 mg
Caffeine0 mg
Water30 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 294. The excerpt below is the record exactly as published.
MACARONI PUDDING.— Yolks of five eggs, beaten with 4 tablespoons of powdered sugar, a tumbler of white wine. Boil until thick, add 1 teaspoon vanilla
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