Almond Macaroons
From Liverpool School of Cookery recipe book, 1900
Presented as published in 1900. 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
2309Calories
52 gProtein
272 gCarbs
117 gFat
Full nutrition (24 nutrients)
Calories2309 kcal
Protein52 g
Carbohydrates272 g
Fiber24 g
Sugars226 g
Total Fat117 g
Saturated Fat8.6 g
Monounsaturated Fat71 g
Polyunsaturated Fat25 g
Sodium2.3 mg
Potassium1667 mg
Calcium578 mg
Iron8.6 mg
Magnesium586 mg
Phosphorus1141 mg
Zinc6.5 mg
Copper2.1 mg
Manganese4.9 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.1 mg
Niacin (B3)8.6 mg
Water36 g
As published
This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 34. The excerpt below is the record exactly as published.
Almond Macaroons. J lb. almonds. J lb. castor sugar. 1 large white of egg
Cook this with the app: pantry check, scaling, and the assistant.