Macaroon Pudding
From San Rafael cook book, 1906, 1906
Serves 2
Presented as published in 1906. 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
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 50. The excerpt below is the record exactly as published.
MACAROON PUDDING^Mrs. Anna Stubbe,Bannlng. Take 6 eggs, beat the yolks with % cup powdered sugar, add % lb. of stale macaroons and % lb. ladyfingers, powder them, either by chop- ping or rolling. Beat the whites to a stiff froth and mix with the rest. line the pudding dish with canidy made of yellow sugar
Cook this with the app: pantry check, scaling, and the assistant.