Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups milk
- 1 teaspoon vanilla
- 1 pint milk
- 2 tablespoons knox gela- 2 teaspoons vanilla
- 2 teaspoons vanilla
- 3/3 cup sugar
- 2 tablespoons cornstarch
- 3 eggs
- 14 box
- 1 heaping table- 2/z cup powdered macaroons
- 4 eggs
- 2 teacup sugar
- 1 dozen
- 74 desserts
- 6 macaroons
- 2 eggs
- lemon juice
Directions
Mrs. Elmore Frechtling.
J4 box gelatine. J4 cup cold water,
i cup boiling water. i cup sugar.
x4 cup lemon juice. Whites of 3 eggs.
Soak gelatine in cold water for 10 minutes. Add boiling water, then sugar. When partially cool, add lemon juice and strain through cheesecloth. Before it is quite stiff, beat in the stiffly beaten whites of the eggs and place in mold.
See Sauce No. 2.
MACAROON PUDDING No. 1. Mrs. A. L. Trine.
14 box or 1 heaping table- 2/z cup powdered macaroons.
spoon Knox gelatine. 2 cups milk.
% cup of cold water. 3 eggs.
}i teaspoon salt. 1 teaspoon vanilla.
Yz cup sugar.
Soak gelatine in cold water 5 minutes. Make custard of milk, yolks, sugar, and salt. Add gelatine to hot custard; set in cool place, and as it thickens add beaten whites, macaroons, and vanilla. Serve with whipped cream.
MACAROON PUDDING No. 2.
Mrs. Warren Gard.
Yolks of 4 eggs. 1 pint milk.
l/2 teacup sugar. 2 tablespoons Knox gela-
2 teaspoons vanilla. tine.
Dissolve the gelatine in a little cold water and cook with all the above ingredients in a double boiler until well curdled (about 20 minutes). Take from the fire and add the stiffly beaten whites of 4 eggs. Fill the mold with y2 of the mixture, and then stick macaroons (about 1 dozen of them) in the top of the mixture and pour in the other half of the custard mixture and set away on ice to cool. Serve with whipped cream over all, with a few candied cherries for decoration.
This is only enough for small family.
1 74 Desserts.
MACAROON PUDDING No. 3.
Mrs. J. H. Howe.
6 macaroons. 2 eggs.
1 pint milk. 3/3 cup sugar.
2 tablespoons cornstarch or ]/i teaspoon vanilla.
Bring milk to boiling point; add sugar. Wet cornstarch with a little cold milk and beat into it the yolks of eggs. Add to hot milk and let boil a few minutes. Beat whites of eggs very stiff and place in dish. Break over them the macaroons, and over these pour the hot custard, which will cook whites sufficiently by lifting or mixing a little with a fork. Serve very cold. Whipped cream and maraschino cherries may be added if desired.