Almond Macaroons
From The Gertrude Bobbitt Circle cook book, 1948
A delightful treat with a nutty flavor.
Presented as published in 1948. 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
1806Calories
34 gProtein
293 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories1806 kcal
Protein34 g
Carbohydrates293 g
Fiber16 g
Sugars219 g
Total Fat65 g
Saturated Fat4.9 g
Monounsaturated Fat40 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol0 mg
Sodium883 mg
Potassium1315 mg
Calcium669 mg
Iron10 mg
Magnesium382 mg
Phosphorus740 mg
Zinc4.5 mg
Copper1.5 mg
Manganese3.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E33 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.7 mg
Niacin (B3)9.1 mg
Folate159 mcg
Choline72 mg
Caffeine0 mg
Water15 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 23. The excerpt below is the record exactly as published.
ALMOND MACAROONS 2 eggs V2 tsp. baking powder 1 cup brown sugar XA tsp. salt l/2 CUp flour 1 cup blanched almonds
Cook this with the app: pantry check, scaling, and the assistant.