Macaroon Pudding
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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
1564Calories
40 gProtein
254 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories1564 kcal
Protein40 g
Carbohydrates254 g
Fiber0.1 g
Sugars248 g
Total Fat47 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium373 mg
Potassium1466 mg
Calcium1201 mg
Iron0.1 mg
Magnesium117 mg
Phosphorus986 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E3.4 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.6 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water886 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 36. The excerpt below is the record exactly as published.
Macaroon Pudding. 5upper— Sardine Salad. Thin Bread and Butter. Canned Fruit, Cake. Tea. Macaroon Pudding. — i quart milk, i tablespoonful cornstarch yolks of 3 eggs, i cup sugar, i saltspoonful salt, flavor with bitter almond. Boil the milk, and then add the other ingredients dissolved in I cup cold milk. Have ready in a pudding dish one dozen maca- roons
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