vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Macaroon Pudding
From The Times cook book, no. 2, 1905
Serves 2
Presented as published in 1905. 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
394Calories
22 gProtein
43 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories394 kcal
Protein22 g
Carbohydrates43 g
Fiber8.8 g
Sugars25 g
Total Fat18 g
Saturated Fat7.3 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol558 mg
Sodium247 mg
Potassium708 mg
Calcium184 mg
Iron3.9 mg
Magnesium49 mg
Phosphorus352 mg
Zinc2.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C165 mg
Vitamin A257 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.7 mg
Folate131 mcg
Choline462 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 109. The excerpt below is the record exactly as published.
MACAROON PUDDING. Miss C. Hernstein, 2302 Budlong avenue. Los Angeles.— Line a dish with macaroons and oranges until full. Cream dressing: Six eggs, whites to a foam, yellows with sugar, for each egg one teaspoon of sugar. Grate the skin of one and one-half lemons, juice of two
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