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Macaroni Pudding
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 1
Presented as published in 1882. 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
635Calories
23 gProtein
114 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein23 g
Carbohydrates114 g
Fiber4 g
Sugars31 g
Total Fat21 g
Saturated Fat4.9 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol61 mg
Sodium116 mg
Potassium643 mg
Calcium343 mg
Iron1.6 mg
Magnesium95 mg
Phosphorus465 mg
Zinc2.6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D2.3 mcg
Vitamin C6.6 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate22 mcg
Choline44 mg
Caffeine0 mg
Water712 g
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 120. The excerpt below is the record exactly as published.
MACARONI PUDDING. A quarter of a pound of macaroni broken into pieces an inch long, i pint water, i table-spoonful butter, I large cup milk, 2 table-spoonfuls pow- 342 DOMESTIC GUIDE. dered sugar, grated peel of half a lemon, a little cinnamon and salt
Cook this with the app: pantry check, scaling, and the assistant.