Macaroni Pudding
From The Apsley cookery book, 1905
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
923Calories
38 gProtein
150 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories923 kcal
Protein38 g
Carbohydrates150 g
Fiber5.4 g
Sugars28 g
Total Fat41 g
Saturated Fat9.5 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol125 mg
Sodium198 mg
Potassium1116 mg
Calcium639 mg
Iron2.2 mg
Magnesium149 mg
Phosphorus819 mg
Zinc4.5 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B122.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)3.4 mg
Folate31 mcg
Choline87 mg
Water451 g
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 61. The excerpt below is the record exactly as published.
Macaroni Pudding* Ingredients . Six ounces of Macaroni. I One pint of Milk. One ounce of Butter. J A little grated Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.