Macaroon Pudding

Ingredients

• One and one-half cups milk
• 5 eggs
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 tablespoons chopped almonds
• 1 crushed macaroons
• 1 whole macaroons
• 1 cup orange juice
• 3 tablespoons powdered sugar

Method

1. 1

   Soak whole macaroons in orange juice.

2. 2

   Make a custard of eggs, milk, salt, sugar, crushed macaroons, and nuts.

3. 3

   Butter the pan, lay in soft macaroons, pour in cold mixture.

4. 4

   Cook over hot water until it sets, then cover with meringue made of beaten egg whites and powdered sugar.

5. 5

   Cook a few minutes longer but do not brown.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 84. The excerpt below is the record exactly as published.

Macaroon Pudding. One and one-half cups nnlk, ■> eggs, 'i lahlesi)oons sugai-, 2 salt six.ons salt, •^ talilespoons ehop]»ed almonds. 1 cmished macaroons, \ whole macaroons. Soak the whole macaroons in orange juice. .Make a custard of v^^ii, milk, salt, sugar, crushed macaroons and nuts. IJutter the pan, lay into it the soft macaroons to cover the hot- torn, lav in the cold mixture. Cook over hot water until it sets, then cover with a meringue made of the whites of ;5 eggs Ijeaten stiff, ;5 tahlesjjoons powdered sugar. 3 tahlcspoons chopped almonds.

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