vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Custard
From Kentucky receipt book, 1903
Serves 1
Presented as published in 1903. 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
710Calories
37 gProtein
74 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories710 kcal
Protein37 g
Carbohydrates74 g
Fiber0 g
Sugars74 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium404 mg
Potassium939 mg
Calcium685 mg
Iron2.7 mg
Magnesium77 mg
Phosphorus790 mg
Zinc4 mg
Copper0.2 mg
Manganese0 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline529 mg
Caffeine0 mg
Water544 g
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 165. The excerpt below is the record exactly as published.
Macaroon Custard. One-fourth pound of stale macaroons rolled fine, 1 teaspoon of gelatine dissolved in a little water. Separate 3 eggs. Add 4 table- spoon of granulated sugar to the yolks, beat light and pour slowly into 1 pint of milk
Cook this with the app: pantry check, scaling, and the assistant.