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Almond Macaroons
From Temperance cook book, 1887
Serves 12
Use washed butter for greasing tins.
Presented as published in 1887. 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
432Calories
12 gProtein
46 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein12 g
Carbohydrates46 g
Fiber4.1 g
Sugars37 g
Total Fat23 g
Saturated Fat2.5 g
Monounsaturated Fat13 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol124 mg
Sodium48 mg
Potassium325 mg
Calcium115 mg
Iron2 mg
Magnesium102 mg
Phosphorus257 mg
Zinc1.5 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.5 mg
Folate16 mcg
Choline98 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 119. The excerpt below is the record exactly as published.
ALMOND MACAROONS. Prepare the almonds the day before you make the cakes, by blanching them in boiling water, stripping off the skms, and pounding them, when perfectly cold, a few at a time, in a mortar, adding from time to time, a little rose water; when beaten to a smooth paste, stir into a pound of sweet almonds, one tablespoon- ful of essence of bitter almonds; cover closely, and set away in a cold place until the next day. Then to a pound of meats allow one pound of powdered sugar, the beaten whites of eight eggs, one teaspoonful of nutmeg
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