vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Pudding
From Kirmess cook book, 1907
Serves 3
Dry the macaroons out before rolling.
Presented as published in 1907. 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
780Calories
9 gProtein
51 gCarbs
60 gFat
Full nutrition (34 nutrients)
Calories780 kcal
Protein9.5 g
Carbohydrates51 g
Fiber0 g
Sugars45 g
Total Fat60 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol347 mg
Sodium105 mg
Potassium222 mg
Calcium125 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus188 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 154. The excerpt below is the record exactly as published.
MACAROON PUDDING. Mrs, Henry L. Kellers, Boil together two-thirds cup sugar, and one-half cup water (simmer not boil hard). Pour hot syrup on DESSERTS. 361 three well beaten eggs and put in double boUer for eight minutes longer stirring constantly, then stir un- til cool and flavor with sherry or vanilla. Whip one pint of cream and add to the cooled mixture. Pour in ice cream mould or the can of ice cream freezer and sprinkle some rolled macaroons on top
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