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Macaroni Pudding
From Vegetarian cookery, 1891
Serves 2
Serve with sweet sauce.
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
469Calories
21 gProtein
61 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein21 g
Carbohydrates61 g
Fiber0.9 g
Sugars40 g
Total Fat15 g
Saturated Fat7 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol308 mg
Sodium201 mg
Potassium533 mg
Calcium348 mg
Iron1.7 mg
Magnesium53 mg
Phosphorus448 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate40 mcg
Choline264 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 80. The excerpt below is the record exactly as published.
Macaroni Pudding. Two ounces of macaroni, two ounces of powdered sugar, a pint of milk, and three eggs. Boil the macaroni in water, about half an hour ; drain the water from it, then add the eggs, well beaten, the milk, sugar, a little nutmeg, and a few pounded almonds, or grated lemon- peel
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