MACAROON PUDDING

Name: MACAROON PUDDING
Ingredients: macaroons; soak them in wine; 6 eggs; a pint and a half of cream; a little milk; candied fruits to taste

From Cold dishes for hot weather, 1896

Presented as published in 1896. 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

2839Calories

52 gProtein

29 gCarbs

279 gFat

Full nutrition (34 nutrients)

Calories2839 kcal

Protein52 g

Carbohydrates29 g

Fiber0 g

Sugars1.1 g

Total Fat279 g

Saturated Fat153 g

Monounsaturated Fat63 g

Polyunsaturated Fat5.7 g

Omega-30.1 g

Cholesterol1840 mg

Sodium571 mg

Potassium1095 mg

Calcium598 mg

Iron5.3 mg

Magnesium78 mg

Phosphorus995 mg

Zinc5.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D6 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E3.2 mg

Vitamin K18 mcg

Vitamin B60.7 mg

Vitamin B122.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.7 mg

Folate141 mcg

Choline882 mg

Caffeine0 mg

Water637 g

As published

This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 27. The excerpt below is the record exactly as published.

MACAROON PUDDING Fill the bottom of a dish with macaroons, soak them in wine, and pour over them a custard made of 6 eggs, a pint and a half of cream, and a little milk ; add to it candied fruits to taste

Cook this with the app: pantry check, scaling, and the assistant.