Macaroni Pudding
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Can be flavored with essence of vanilla or lemon-peel.
Presented as published in 1880. 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
1972Calories
80 gProtein
351 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories1972 kcal
Protein80 g
Carbohydrates351 g
Fiber15 g
Sugars24 g
Total Fat24 g
Saturated Fat8.9 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat4.7 g
Omega-30.2 g
Cholesterol401 mg
Sodium262 mg
Potassium1515 mg
Calcium451 mg
Iron7.6 mg
Magnesium281 mg
Phosphorus1301 mg
Zinc8.7 mg
Copper1.4 mg
Manganese4.2 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.7 mg
Vitamin K0.8 mcg
Vitamin B61 mg
Vitamin B122.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.1 mg
Niacin (B3)8 mg
Folate129 mcg
Choline337 mg
Caffeine0 mg
Water336 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 137. The excerpt below is the record exactly as published.
Take a pound of macaroni, wash it, and boil it in milk till tender. As f al- as possible, so regulate the quantity of milk that the macaroni, when boiled, will nearly absorb the whole of it. Next take a pie-dish, and, although it is not necessary, it is a great improvement to the appearance of the dish to surround the edge with puff paste. Next put the macaroni in the middle with some sugar ; add two or three eggs
Cook this with the app: pantry check, scaling, and the assistant.