vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Pudding
From How we cook in Tennessee .., 1906
Serves 1
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
Nutrition per serving
790Calories
42 gProtein
90 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories790 kcal
Protein42 g
Carbohydrates90 g
Fiber0 g
Sugars90 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium706 mg
Potassium941 mg
Calcium689 mg
Iron2.8 mg
Magnesium78 mg
Phosphorus792 mg
Zinc4 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate73 mcg
Choline531 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 106. The excerpt below is the record exactly as published.
Macaroon Pudding. — Butter a deep pudding dish, and fill it with alternate layers of macaroons and preserves; pour over this white wine until the whole is perfectly saturated ; then add a rich custard made of a pint of milk sweetened to taste, and the well beaten yolks of four eggs. Bake a rich brown. Beat the whites of the eggs to a stiff froth, with a cup of white sugar; spread this over the top of the pudding, and brown. Macaroon Pudding. — Soak one tablespoon gelatine in cold water ; make a custard of two cups milk, yolks three eggs, one- third cup sugar, one-eighth teaspoon salt
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