Frenchdessertvegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Almond Macaroons
From The white ribbon cook book, 1894
Serves 10
Presented as published in 1894. 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
211Calories
7 gProtein
20 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories211 kcal
Protein7 g
Carbohydrates20 g
Fiber3.2 g
Sugars15 g
Total Fat13 g
Saturated Fat1 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol0 mg
Sodium0.4 mg
Potassium188 mg
Calcium69 mg
Iron1 mg
Magnesium69 mg
Phosphorus123 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E6.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline13 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 81. The excerpt below is the record exactly as published.
Almond Macaroons — Blanch and skin 8 oz. of Jordan almonds and 1 oz. of bitter ones; dry them on a sieve, and pound them in a smooth paste in a mortar, adding occasionally a very little water, to prevent them from getting oily; add to them 5 oz. pulverized sugar, 1 teaspoon- ful rice flour, and the whites of 3 eggs
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