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Macaroni Pudding
From Temperance cook book, 1887
Serves 4
Best served with boiled ham or beef.
Presented as published in 1887. 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
553Calories
8 gProtein
27 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories553 kcal
Protein8.2 g
Carbohydrates27 g
Fiber0.9 g
Sugars0.8 g
Total Fat46 g
Saturated Fat26 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol132 mg
Sodium734 mg
Potassium194 mg
Calcium144 mg
Iron0.4 mg
Magnesium25 mg
Phosphorus168 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate5.5 mcg
Choline1 mg
Caffeine0 mg
Water75 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 60. The excerpt below is the record exactly as published.
MACARONI PUDDING — To eat with Meat. Simmer a quarter of a pound of macaroni in plenty of water, until it is tender. Strain off the water, and add a pint of milk or cream, an ounce of greated cheese, and a teaspoonful of salt. Mix well together, and strew over the top grated cheese and crumbs of bread
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