Frenchdessert
Almond Macaroon Cream
From Popular cook book, 1899
Presented as published in 1899. 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
5592Calories
49 gProtein
336 gCarbs
452 gFat
Full nutrition (34 nutrients)
Calories5592 kcal
Protein49 g
Carbohydrates336 g
Fiber23 g
Sugars228 g
Total Fat452 g
Saturated Fat291 g
Monounsaturated Fat79 g
Polyunsaturated Fat4.2 g
Omega-30.1 g
Cholesterol1023 mg
Sodium1471 mg
Potassium2197 mg
Calcium1196 mg
Iron3.7 mg
Magnesium245 mg
Phosphorus1335 mg
Zinc7.4 mg
Copper1.2 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E1.1 mg
Vitamin K27 mcg
Vitamin B61 mg
Vitamin B122.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.1 mg
Folate14 mcg
Choline128 mg
Caffeine0 mg
Water1026 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 22. The excerpt below is the record exactly as published.
ALMOND MACAROON CREAM. One pound Macaroons dissolved in. one pint milk, strain through sieve, add one quart thick crea
Cook this with the app: pantry check, scaling, and the assistant.