vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Pudding
From Royal Victoria cook book, 1900
Serves 20
Flavored with vanilla.
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
875Calories
12 gProtein
43 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories875 kcal
Protein12 g
Carbohydrates43 g
Fiber0.1 g
Sugars28 g
Total Fat75 g
Saturated Fat46 g
Monounsaturated Fat22 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol305 mg
Sodium51 mg
Potassium505 mg
Calcium340 mg
Iron0.4 mg
Magnesium38 mg
Phosphorus322 mg
Zinc1.4 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E2.3 mg
Vitamin K6.3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate17 mcg
Choline99 mg
Caffeine0 mg
Water213 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 74. The excerpt below is the record exactly as published.
MACAROON PUDDING.—Put in granite saucepan 6 egos (yolks), 2 tablespoons powdered sugar, 2 tablespoons of maraschino, beat well together 2 minutes. Place sauce- pan over hot stove and stir briskly 5 minutes. Remove from fire, put pan immediately in ice water and stir con- stantly 2 minutes. Add 14 pints whipped cream, flavored with vanilla. Mix well, add 1 dozen macaroons powdered
Cook this with the app: pantry check, scaling, and the assistant.