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Macaroni Pudding
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for four or five persons.
Presented as published in 1892. 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
530Calories
26 gProtein
46 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein26 g
Carbohydrates46 g
Fiber3.8 g
Sugars15 g
Total Fat18 g
Saturated Fat7.8 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol401 mg
Sodium244 mg
Potassium738 mg
Calcium406 mg
Iron2.8 mg
Magnesium76 mg
Phosphorus538 mg
Zinc3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D4.3 mcg
Vitamin C32 mg
Vitamin A239 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.2 mg
Folate58 mcg
Choline345 mg
Caffeine0 mg
Water416 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 874. The excerpt below is the record exactly as published.
Macaroni Pudding. — Simmer slowly two ounces and a half of macaroni in a pint of milk, sweetened with sugar, and the thin rind of half a lemon. Put an edging of puif paste round a pie-dish, and to the boiled macaroni add four well-beaten eggs, a glassful of rum, brandy, or wine
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