Almond Macaroons

Name: Almond Macaroons
Ingredients: half a pound of almonds; half a pound of sif ted sugar; the whîtes of two eggs

From La cuisine creole, 1885

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

2436Calories

61 gProtein

272 gCarbs

126 gFat

Full nutrition (34 nutrients)

Calories2436 kcal

Protein61 g

Carbohydrates272 g

Fiber24 g

Sugars227 g

Total Fat126 g

Saturated Fat12 g

Monounsaturated Fat75 g

Polyunsaturated Fat27 g

Omega-30 g

Cholesterol372 mg

Sodium144 mg

Potassium1805 mg

Calcium634 mg

Iron10 mg

Magnesium598 mg

Phosphorus1339 mg

Zinc7.8 mg

Copper2.2 mg

Manganese4.9 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)8.6 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water86 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 66. The excerpt below is the record exactly as published.

ALMOND MAOCAROONS. Blanch and pound with a little rose-water half a pound of almonds ; add half a pound of sif ted sugar, the whîtes of two eggs

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