Macaroon Pudding

Name: Macaroon Pudding
Ingredients: twelve macaroons; one cup sherry wine; two eggs; four and one-half tablespoons sugar; one-fourth teaspoon salt; one cup milk; one cup thin cream; two tablespoons blanched and chopped almonds; one-fourth teaspoon almond extract; four finely pounded macaroons

From Chafing dish possibilities, 1898

Presented as published in 1898. 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

1761Calories

29 gProtein

108 gCarbs

109 gFat

Full nutrition (34 nutrients)

Calories1761 kcal

Protein29 g

Carbohydrates108 g

Fiber2 g

Sugars72 g

Total Fat109 g

Saturated Fat56 g

Monounsaturated Fat28 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol642 mg

Sodium888 mg

Potassium1065 mg

Calcium562 mg

Iron2.9 mg

Magnesium119 mg

Phosphorus676 mg

Zinc3.5 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D4.3 mcg

Vitamin C0 mg

Vitamin A238 mcg

Vitamin E5.3 mg

Vitamin K5.9 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)1.6 mg

Folate54 mcg

Choline346 mg

Caffeine0 mg

Water598 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 27. The excerpt below is the record exactly as published.

Macaroon Pudding Soak twelve macaroons in sherry wine, ten minutes. Beat two eggs slightly, add four and one-half tablespoons sugar, one-fourth teaspoon salt, and one cup each milk and thin cream ; then add two tablespoons blanched and chopped almonds, one-fourth teaspoon almond extract, and four finely pounded macaroons

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