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Spaghetti Pudding
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Macaroni pudding may be made in the same manner.
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
650Calories
27 gProtein
92 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories650 kcal
Protein27 g
Carbohydrates92 g
Fiber6.5 g
Sugars32 g
Total Fat36 g
Saturated Fat4.1 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat4.7 g
Omega-30.1 g
Cholesterol416 mg
Sodium150 mg
Potassium476 mg
Calcium148 mg
Iron5.1 mg
Magnesium106 mg
Phosphorus437 mg
Zinc3 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D2 mcg
Vitamin C22 mg
Vitamin A161 mcg
Vitamin E6 mg
Vitamin K0.4 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)6.3 mg
Folate237 mcg
Choline317 mg
Caffeine0 mg
Water101 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 170. The excerpt below is the record exactly as published.
SPAGHETTI PUDDING. MACARONI PUDDING. Break one pound of spaghetti in one-inch pieces, put in a pan and pour over one quart and one pint of boiling milk; let simmer slowly till soft. Take off the fire and add four ounces of butter and six ounces of sugar and mix together; let cool. Then add twelve eggs: Separate the yolks and mix with four ounces of chopped almonds. Beat the whites firm and draw in carefully. Add a pinch of mace and half a grated lemon rind
Cook this with the app: pantry check, scaling, and the assistant.