vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Pudding a la Emma Charlotta
From The Swedish, French, American cook book, 1918
Serves 3
Presented as published in 1918. 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
849Calories
15 gProtein
74 gCarbs
53 gFat
Full nutrition (35 nutrients)
Calories849 kcal
Protein15 g
Carbohydrates74 g
Fiber2.6 g
Sugars56 g
Total Fat53 g
Saturated Fat35 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol314 mg
Sodium235 mg
Potassium482 mg
Calcium288 mg
Iron1.4 mg
Magnesium47 mg
Phosphorus355 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2.4 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E1.7 mg
Vitamin K3.7 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate30 mcg
Choline192 mg
Caffeine0 mg
Alcohol3.1 g
Water218 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 478. The excerpt below is the record exactly as published.
Macaroon Pudding a la Emma Charlotta Pouding aux Macarons, £ la Emma Charlotta Put one cup of milk on the stove to heat. Stir yolks of three eggs with four tablespoons sugar to a souffle, add one tablespoon cornstarch, flavor with two tablespoons brandy. Thicken the hot milk with the eggs, let stand until cold, put in a saucepan on ice. Add to the mixture two cups whipped cream and six broken- up macaroons
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