Macaroon and Chocolate Pudding

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 1 pt. cream
  • 1 tablespoon granulated gelatine
  • 2 tablespoons cold water
  • ¼ cup boiling water
  • 6 macaroons
  • ¼ lb. sweet chocolate


Dissolve gelatine in cold water, then add the boiling water and stir until dissolved. When cold add it to the cream whipped. Divide the cream in two parts and in one-half stir the grated chocolate, and in the other half, the broken macaroons. Put in a dish in layers and put in the ice box for several hours to harden.