vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Custard
From Kentucky receipt book, 1903
Serves 2
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
377Calories
19 gProtein
39 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories377 kcal
Protein19 g
Carbohydrates39 g
Fiber0 g
Sugars37 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium203 mg
Potassium483 mg
Calcium344 mg
Iron1.4 mg
Magnesium40 mg
Phosphorus396 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate36 mcg
Choline264 mg
Caffeine0 mg
Water283 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 171. The excerpt below is the record exactly as published.
facaroon Custard. One-fourth pound stale macaroons rolled fine; 1 teaspoon gela- tine dissolved in a little water ; separate 3 eggs. Add 4 tablespoons granulated sugar to the yolks, beat light and pour slowly into 1 pint of milk broilght to the boiling point in a double boiler; add the gelatine, then the macaroons; when a little cool, stir in the beaten 282 KENTUCKY RECEIPT BOOK. whites and 2 tablespoons of sherry wine
Cook this with the app: pantry check, scaling, and the assistant.