vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Macaroni Pudding
From The economical cook book, 1905
Serves 6
This may also be baked.
Presented as published in 1905. 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
402Calories
15 gProtein
32 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories402 kcal
Protein15 g
Carbohydrates32 g
Fiber1.2 g
Sugars1 g
Total Fat23 g
Saturated Fat10 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol53 mg
Sodium273 mg
Potassium150 mg
Calcium164 mg
Iron0.6 mg
Magnesium28 mg
Phosphorus189 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A34 mcg
Vitamin E1.1 mg
Vitamin K1.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate7.7 mcg
Choline2.1 mg
Water53 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 65. The excerpt below is the record exactly as published.
Macaroni Pudding. "One of the most 9xcellent preparationB of ihji artiole k tke ISmbale de Macaroni/' Prepare half a pound of macaroni ai above, drain it well in a cullender ; ^' beat up the yolks of Ito and the whites of two eggs, take half a pint of rich cream, tlM breast of a cold fowl and some thin slices of ham minced £■•; add to them two or three tablespoonsful of finely-grated Pam#- san cheese'^ (this is the pineapple cheese), '^ and season witk pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.