Macaroon Pudding

Name: Macaroon Pudding
Ingredients: One quart milk; one and one-half envelopes gelatine in one cup water; five eggs; one and one-half cups sugar; three dozen macaroons; one cup of sherry

From Dainty recipes, 1950

Presented as published in 1950. 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

2462Calories

64 gProtein

375 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories2462 kcal

Protein64 g

Carbohydrates375 g

Fiber0 g

Sugars351 g

Total Fat56 g

Saturated Fat26 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.8 g

Omega-30.2 g

Cholesterol1047 mg

Sodium750 mg

Potassium2030 mg

Calcium1361 mg

Iron5.1 mg

Magnesium168 mg

Phosphorus1501 mg

Zinc7.5 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A712 mcg

Vitamin E3.1 mg

Vitamin K0.8 mcg

Vitamin B61 mg

Vitamin B127.5 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.5 mg

Niacin (B3)1.7 mg

Folate118 mcg

Choline909 mg

Caffeine0 mg

Water1220 g

As published

This recipe was extracted from Dainty recipes (1950) by N.C.). Circle Five St. Peter's Episcopal Church (Charlotte, page 9. The excerpt below is the record exactly as published.

MACAROON PUDDING One quart milk; one and one-half envelopes gelatine in one cup water; five eggs; one and one-half cups sugar; three dozen macaroons. Pour over macaroons one cup of sherry

Cook this with the app: pantry check, scaling, and the assistant.