Macaroon Pudding
From Southern Recipes, 1913
Presented as published in 1913. 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
As published
This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 13. The excerpt below is the record exactly as published.
MACAROON PUDDING One dozen macaroons dipped in sherry wine, line the bottom of a dish with them, then a layer of bla;iched almonds and citron chopped, again macaroons, so on until the dish is full. Then pour over this a corn- starch custard, cover with macaroons. Beat the whites of three eggs, add them to a very little boiling milk, then take a teaspoonful of DESSERTS 53 cggi drop on macaroon (on top of pudding), and in each egg, drop a bit of red jelly
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