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Macaroon Pudding
From How we cook in Tennessee .., 1906
Serves 2
Serve hot or cold, with or without cream.
Presented as published in 1906. 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
867Calories
13 gProtein
123 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories867 kcal
Protein13 g
Carbohydrates123 g
Fiber7.7 g
Sugars94 g
Total Fat34 g
Saturated Fat30 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.2 g
Cholesterol0 mg
Sodium848 mg
Potassium253 mg
Calcium15 mg
Iron1.6 mg
Magnesium51 mg
Phosphorus114 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K1.7 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate5.3 mcg
Choline18 mg
Caffeine0 mg
Water151 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 106. The excerpt below is the record exactly as published.
Macaroon Pudding. — Butter a deep pudding dish, and fill it with alternate layers of macaroons and preserves; pour over this white wine until the whole is perfectly saturated ; then add a rich custard made of a pint of milk sweetened to taste, and the well beaten yolks of four eggs. Bake a rich brown. Beat the whites of the eggs to a stiff froth, with a cup of white sugar; spread this over the top of the pudding, and brown. Macaroon Pudding. — Soak one tablespoon gelatine in cold water ; make a custard of two cups milk, yolks three eggs, one- third cup sugar, one-eighth teaspoon salt ; add soaked gelatine, when dissolved strain into pan and set in ice water; add maca- roons and flavoring, stirring till it begins to thicken, then add whites of eggs, beaten stiff. Mold, chill and serve, garnished with macaroons. — Cooking Club. Macaroon Pudding. — One dozen almond macaroons, one- third pint sherry, four tablespoons of sugar, whites of three eggs
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