vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Pudding
From Delicacies, 1929
Serves 3
Recipe by Mrs. Jack Eoerster.
Presented as published in 1929. 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
501Calories
17 gProtein
77 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories501 kcal
Protein17 g
Carbohydrates77 g
Fiber0 g
Sugars76 g
Total Fat15 g
Saturated Fat7.3 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol280 mg
Sodium164 mg
Potassium361 mg
Calcium255 mg
Iron1.2 mg
Magnesium30 mg
Phosphorus311 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A189 mcg
Vitamin E0.9 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.2 mg
Folate33 mcg
Choline229 mg
Caffeine0 mg
Water204 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 65. The excerpt below is the record exactly as published.
Macaroon Pudding Mix 1 cup sugar and 1 tbsp. of Knox's gelatine, add to well beaten yolks of 4 eggs and 1 pint of milk. Cook in double boiler 20 minutes. Beat whites and add to custard, pour over macaroons soaked in 1 cup sherry or maraschino cherries, serve with whipped cream
Cook this with the app: pantry check, scaling, and the assistant.