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Almond Cakes (or Macaroons)
From Cassell's dictionary of cookery, 1892
Serves 10
Time: about twenty minutes.
Presented as published in 1892. 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
319Calories
7 gProtein
49 gCarbs
11 gFat
Full nutrition (35 nutrients)
Calories319 kcal
Protein7.4 g
Carbohydrates49 g
Fiber2.1 g
Sugars46 g
Total Fat11 g
Saturated Fat1.6 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol112 mg
Sodium43 mg
Potassium167 mg
Calcium63 mg
Iron1.2 mg
Magnesium50 mg
Phosphorus141 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E4.7 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate22 mcg
Choline97 mg
Caffeine0 mg
Alcohol0.5 g
Water25 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 124. The excerpt below is the record exactly as published.
Almond Cakes (or Macaroons).— Blanch and pound six ounces of sweet abiionds with one pound oi sifted sugar. Add the whites of six eggs thoroughly whisked, two ounces of ground rice, and a table- spoonful of brandy
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