vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Pudding
From Delta Gamma cook book, 1922
Serves 2
Serve with whipped cream.
Presented as published in 1922. 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
891Calories
30 gProtein
112 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories891 kcal
Protein30 g
Carbohydrates112 g
Fiber0 g
Sugars112 g
Total Fat37 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium107 mg
Potassium369 mg
Calcium305 mg
Iron0.1 mg
Magnesium31 mg
Phosphorus249 mg
Zinc1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate2.1 mcg
Choline46 mg
Caffeine0 mg
Water268 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 88. The excerpt below is the record exactly as published.
Flavor with vanilla or sherry. Set in mould, in cold place, to harden. Serve with whipped cream, or not as preferred. Florence Schuyler Thorpe (Lambda). Fruit Pudding juice of 1 can of pineapple juice of 1 lemon 3^ cup sugar Yi box of Knox's lemon gelatine dissolved in Yi cup cold water Let come to a boil then pour over the beaten whites of four eggs. Cut the pineapple in small pieces and add one-half pound Malaga grapes, halved and seeded. Arrange the fruit in a mould, pour the liquid gelatine over it and let congeal. Serve with a soft custard. Drop flecks of whipped cream over the top. Nelle McCoy Frank (Theta). 214 DELTA GAMMA COOK BOOK Macaroon Pudding Dissolve one-half package Knox's gelatine in one pint of milk. Cook in double boiler until milk is warm, then add yolks of four eggs well beaten with cup of sugar
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