Macaroni Pudding

Name: Macaroni Pudding
Ingredients: One cup of macaroni; 1 quart of milk; 4 eggs; ^ of a lemon juice and grated peel; 2 tablespoonfuls butter; 24 cllP °f sugar

From 365 desserts, 1900

Presented as published in 1900. 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

1630Calories

55 gProtein

278 gCarbs

56 gFat

Full nutrition (33 nutrients)

Calories1630 kcal

Protein55 g

Carbohydrates278 g

Fiber5.7 g

Sugars152 g

Total Fat56 g

Saturated Fat19 g

Monounsaturated Fat7 g

Polyunsaturated Fat2.1 g

Omega-30.2 g

Cholesterol180 mg

Sodium385 mg

Potassium1865 mg

Calcium1241 mg

Iron2.4 mg

Magnesium211 mg

Phosphorus1325 mg

Zinc6.6 mg

Copper0.5 mg

Manganese1.6 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.7 mg

Vitamin K0.2 mcg

Vitamin B60.8 mg

Vitamin B125.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.5 mg

Niacin (B3)4 mg

Folate32 mcg

Choline174 mg

Water881 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 3. The excerpt below is the record exactly as published.

Macaroni Pudding. One cup of macaroni broken into inch lengths, 1 quart of milk, 4 eggs, ^ of a lemon juice and grated peel, 2 tablespoon fuls butter, 24 cllP °f sugar

Cook this with the app: pantry check, scaling, and the assistant.