Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Almond Macaroons
From Modern cookery, in all its branches, 1884
Serves 24
For improved flavor, substitute an ounce of bitter almonds for one of the sweet.
Presented as published in 1884. 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
239Calories
6 gProtein
32 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories239 kcal
Protein5.8 g
Carbohydrates32 g
Fiber2.4 g
Sugars29 g
Total Fat11 g
Saturated Fat1.2 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol54 mg
Sodium21 mg
Potassium159 mg
Calcium59 mg
Iron1 mg
Magnesium53 mg
Phosphorus120 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate15 mcg
Choline53 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 473. The excerpt below is the record exactly as published.
ALMOND MACAROONS. Blanch a pound of fresh J ordan almonds, wipe them dry, and set them into a very cool oven to render them perfectly so ; pound them to an exceedingly smooth paste, with a little white of egg, then whisk to a firm solid froth the white of seven eggs, or of eight, should they be small ; mix xvith them a pound and a half of the finest sugar
Cook this with the app: pantry check, scaling, and the assistant.