vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Pudding
From The complete cook book, 1900
Serves 2
Serve with whipped cream.
Presented as published in 1900. 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
828Calories
15 gProtein
147 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories828 kcal
Protein15 g
Carbohydrates147 g
Fiber2.9 g
Sugars138 g
Total Fat21 g
Saturated Fat16 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol29 mg
Sodium321 mg
Potassium453 mg
Calcium308 mg
Iron0.6 mg
Magnesium49 mg
Phosphorus289 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.4 mg
Folate3.7 mcg
Choline52 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 112. The excerpt below is the record exactly as published.
MACAROON PUDDING. One-half box gelatine soaked in a cup of cold water one hour. One pint milk, four eggs, one cup granu- lated sugar, one wineglass sherry, one teaspoonful vanilla, one-quarter pound macaroons. Beat the yolks of eggs well with one cup granulated sugar
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