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Macaroon Pudding a la Walde
From The Swedish, French, American cook book, 1918
Serves 6
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
232Calories
9 gProtein
25 gCarbs
10 gFat
Full nutrition (35 nutrients)
Calories232 kcal
Protein8.9 g
Carbohydrates25 g
Fiber1.1 g
Sugars21 g
Total Fat9.9 g
Saturated Fat7.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol17 mg
Sodium78 mg
Potassium87 mg
Calcium50 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A43 mcg
Vitamin E0.2 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate3.7 mcg
Choline12 mg
Caffeine0 mg
Alcohol1.5 g
Water36 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 512. The excerpt below is the record exactly as published.
Macaroon Pudding a la Walde Pouding aux Macarons, a la Walde Glaze a ring mould with lemon aspic, put the fancy roses of macaroons at the bottom, close to one another, cover with the aspic (flavored with brandy). Leave to get settled, put a layer of strawberry aspic on top, leave until stiff. Make the cream of macaroon. Put half cup milk, six tablespoons dissolved Cox’s gelatine, two tablespoons brandy, four tablespoons sugar in a saucepan. Stir on ice until commencing to thicken, add one cup cut-up macaroons, then half cup whipped cream
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