Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Almond Macaroons
From Miss Corson's practical American cookery and household management, 1885
Serves 8
Presented as published in 1885. 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
210Calories
5 gProtein
31 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories210 kcal
Protein4.6 g
Carbohydrates31 g
Fiber1.8 g
Sugars28 g
Total Fat8.3 g
Saturated Fat0.9 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium122 mg
Calcium45 mg
Iron0.8 mg
Magnesium40 mg
Phosphorus93 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E3.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate12 mcg
Choline44 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 238. The excerpt below is the record exactly as published.
ALMOND MACAROONS. Blanch a quarter of a pound of shelled almonds, pound them smooth in a mortar, adding two or three drops of rose- water whenever the pounded almonds begin to look oily ; when they are smooth, beat the white of one egg, and mix it with the almonds ; then beat two more whites stiff, mix them lightly with a quarter of a pound of powdered sugar, and add them to the whites and almonds already mixed ; when the mixture is smooth, stir into it another quarter of a pound of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.