Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Almond Macaroons
From Buckeye cookery, 1892
Serves 12
If followed strictly, the macaroons will be equal to those made by professional confectioners.
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
282Calories
6 gProtein
42 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories282 kcal
Protein5.7 g
Carbohydrates42 g
Fiber2.1 g
Sugars38 g
Total Fat11 g
Saturated Fat1.1 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium158 mg
Calcium56 mg
Iron1 mg
Magnesium50 mg
Phosphorus120 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0.6 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate6 mcg
Choline37 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 62. The excerpt below is the record exactly as published.
ALMOND MACAROONS. Pour boiling water on half a pound almonds, take skins off and throw into cold water for a few moments, then take out and pound (adding a table-spoon essence lemon) to a smooth paste, add one pound of pulverized sugar and whites of three eggs
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