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Macaroni Pudding
From Recipes for the million, 1891
Serves 2
Presented as published in 1891. 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
501Calories
18 gProtein
82 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein18 g
Carbohydrates82 g
Fiber1.8 g
Sugars42 g
Total Fat11 g
Saturated Fat5.5 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol122 mg
Sodium132 mg
Potassium527 mg
Calcium326 mg
Iron1.2 mg
Magnesium62 mg
Phosphorus403 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A118 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate22 mcg
Choline117 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 135. The excerpt below is the record exactly as published.
MACARONI PUDDING. — Break a quarter of a pound of macaroni into small pieces, put them in a saucepan of boiling water, and boil uncovered for twenty minutes ; pour off the water, add a pint of milk, and simmer slowly for a quarter of an hour, or till it is tender. Draw the pan to the side of the fire to cool a little. Beat up an egg with two ounces of sugar, stir it into the macaroni, pour it into a buttered pie-dish, grate a little nutmeg
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