Frenchdessertvegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Almond Macaroons
From The new Kentucky home cook book, 1884
Serves 18
To blanch almonds, put them in boiling water for a few minutes.
Presented as published in 1884. 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
341Calories
8 gProtein
48 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories341 kcal
Protein8.4 g
Carbohydrates48 g
Fiber3.1 g
Sugars38 g
Total Fat15 g
Saturated Fat1.6 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol72 mg
Sodium29 mg
Potassium220 mg
Calcium80 mg
Iron1.6 mg
Magnesium72 mg
Phosphorus166 mg
Zinc1.1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E6.7 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate29 mcg
Choline70 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 146. The excerpt below is the record exactly as published.
ALMOND MACAROONS. Take one pound of blanched almonds beaten to a paste in a mortar, one and one-half pound of powdered sugar, the whites of seven eggs beaten to a stiff froth, four table- spoonfuls of sifted flou
Cook this with the app: pantry check, scaling, and the assistant.