vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Pudding
From Delicacies, 1929
Serves 2
Presented as published in 1929. 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
656Calories
17 gProtein
113 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories656 kcal
Protein17 g
Carbohydrates113 g
Fiber0 g
Sugars112 g
Total Fat17 g
Saturated Fat7.8 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol396 mg
Sodium118 mg
Potassium405 mg
Calcium347 mg
Iron1 mg
Magnesium32 mg
Phosphorus380 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.2 mcg
Vitamin C0 mg
Vitamin A208 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate51 mcg
Choline324 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 65. The excerpt below is the record exactly as published.
Macaroon Pudding Mix 1 cup sugar and 1 tbsp. of Knox's gelatine, add to well beaten yolks of 4 eggs and 1 pint of milk
Cook this with the app: pantry check, scaling, and the assistant.