nut-freesoy-freefish-freeshellfish-free
Macaroni Pudding, Parisian
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for three or four 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
739Calories
39 gProtein
49 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories739 kcal
Protein39 g
Carbohydrates49 g
Fiber1.8 g
Sugars1.8 g
Total Fat42 g
Saturated Fat22 g
Monounsaturated Fat10 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol385 mg
Sodium489 mg
Potassium459 mg
Calcium271 mg
Iron2.5 mg
Magnesium63 mg
Phosphorus502 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D1.4 mcg
Vitamin C1.3 mg
Vitamin A159 mcg
Vitamin E1 mg
Vitamin K3.5 mcg
Vitamin B60.5 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)5.7 mg
Folate47 mcg
Choline236 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 3 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, Parisian.— Sim- mer six ounces of macaroni for fifteen minutes in water salted slightly. Drain, and cut it into pieces of equal length. Grate two ounces of Parmesan cheese, and mince the white moat of a chicken, or the breast and merrj'thought of a fine fowl, a slice or two of boded ham, quite free from fat, a pinch of salt, if necessary, and a very little pepper. Moisten the mince with a cup of thick cream, and two table-spoonfiils of rich gravy-. Stir the macaroni with the mince, add ttie yolks of four eggs
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.