Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Almond Macaroons
From The national course in home economics, 1917
Serves 20
Recipe by P. A. Thwing.
Presented as published in 1917. 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
244Calories
8 gProtein
28 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories244 kcal
Protein7.6 g
Carbohydrates28 g
Fiber2.4 g
Sugars22 g
Total Fat12 g
Saturated Fat0.9 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.5 g
Cholesterol0 mg
Sodium0.5 mg
Potassium167 mg
Calcium58 mg
Iron0.9 mg
Magnesium59 mg
Phosphorus114 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 185. The excerpt below is the record exactly as published.
ALMOND MACAROONS. One pound of powdered sugar, one pound of almonds and the whites of ten eggs
Cook this with the app: pantry check, scaling, and the assistant.