vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Pudding
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost, 3s., exclusive of brandy.
Presented as published in 1892. 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
750Calories
10 gProtein
44 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories750 kcal
Protein10 g
Carbohydrates44 g
Fiber2.9 g
Sugars30 g
Total Fat59 g
Saturated Fat37 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol307 mg
Sodium232 mg
Potassium252 mg
Calcium103 mg
Iron1.3 mg
Magnesium29 mg
Phosphorus204 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.6 mg
Vitamin K3.6 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate25 mcg
Choline152 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 877. The excerpt below is the record exactly as published.
Macaroon Pudding. — Soften eight ounces of macaroons by pouring a pint of boiling cream over them, and then covering them until cold. Break four eggs, yolks and whites sepa- rately, add to the yolks two table-spoonfuls of powdered sugar, and a glass of rum or brandy
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