vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Pudding
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
763Calories
42 gProtein
57 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories763 kcal
Protein42 g
Carbohydrates57 g
Fiber1.6 g
Sugars48 g
Total Fat40 g
Saturated Fat20 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.5 g
Omega-30.1 g
Cholesterol802 mg
Sodium537 mg
Potassium1057 mg
Calcium718 mg
Iron3.8 mg
Magnesium90 mg
Phosphorus910 mg
Zinc4.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C2.2 mg
Vitamin A476 mcg
Vitamin E2.4 mg
Vitamin K0.9 mcg
Vitamin B60.7 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.7 mg
Folate98 mcg
Choline680 mg
Caffeine0 mg
Water592 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 106. The excerpt below is the record exactly as published.
Macaroon Pudding. — Butter a deep pudding dish, and fill it with alternate layers of macaroons and preserves; pour over this white wine until the whole is perfectly saturated ; then add a rich custard made of a pint of milk sweetened to taste, and the well beaten yolks of four eggs
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