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Pudding Praline
From Kirmess cook book, 1907
Serves 1
Serve with cream sauce.
Presented as published in 1907. 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
951Calories
41 gProtein
72 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories951 kcal
Protein41 g
Carbohydrates72 g
Fiber5.8 g
Sugars52 g
Total Fat54 g
Saturated Fat32 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.6 g
Omega-30.1 g
Cholesterol1116 mg
Sodium699 mg
Potassium553 mg
Calcium174 mg
Iron6.2 mg
Magnesium69 mg
Phosphorus671 mg
Zinc4.7 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.4 mg
Vitamin K2.1 mcg
Vitamin B60.6 mg
Vitamin B122.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.5 mg
Folate144 mcg
Choline892 mg
Caffeine0 mg
Water242 g
As published
This recipe was extracted from Kirmess cook book (1907), page 157. The excerpt below is the record exactly as published.
PUDDING PRALINEE. Mrs. M. Cornell, Bayside, L. J. Take one-fourth pound macaroons and brown in oven, then remove, and roll them on a board until powdered. Put the powder in a dry pan and place#in oven for a few moments until quite brown. Then beat the whites of six eggs until very stiff, adding a little sugar
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