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Almond Macaroons

Name: Almond Macaroons
Yield: 14 servings
Cuisine: French
Ingredients: one pound almonds; whites of six eggs; one pound granulated sugar; one vanilla bean (grated)

From The New century cook book, 1899

Serves 14

Presented as published in 1899. 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

359Calories

10 gProtein

39 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories359 kcal

Protein9.7 g

Carbohydrates39 g

Fiber3.5 g

Sugars32 g

Total Fat19 g

Saturated Fat1.9 g

Monounsaturated Fat11 g

Polyunsaturated Fat4 g

Omega-30 g

Cholesterol80 mg

Sodium31 mg

Potassium268 mg

Calcium95 mg

Iron1.6 mg

Magnesium86 mg

Phosphorus205 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A34 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate10 mcg

Choline63 mg

Caffeine0 mg

Water18 g

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from The New century cook book (1899), page 66. The excerpt below is the record exactly as published.

Almond Macaroons. Scald, scrape and chop one pound almonds, whites of six eggs, one pound granulated sugar, one vanilla bean (grated)

Cook this with the app: pantry check, scaling, and the assistant.