Almond Macaroons
From Blue Ribbon and Pure Gold cook book, 1905
3 pounds finely chopped almonds might be used instead of the paste.
Presented as published in 1905. 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
6552Calories
132 gProtein
719 gCarbs
377 gFat
Full nutrition (33 nutrients)
Calories6552 kcal
Protein132 g
Carbohydrates719 g
Fiber65 g
Sugars558 g
Total Fat377 g
Saturated Fat36 g
Monounsaturated Fat245 g
Polyunsaturated Fat79 g
Cholesterol0 mg
Sodium124 mg
Potassium4280 mg
Calcium2342 mg
Iron22 mg
Magnesium1770 mg
Phosphorus3511 mg
Zinc20 mg
Copper6.2 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A0 mcg
Vitamin E184 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)6 mg
Niacin (B3)19 mg
Folate993 mcg
Choline388 mg
Caffeine0 mg
Water272 g
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 54. The excerpt below is the record exactly as published.
Almond Macaroons—3 pound almond paste, } cup powdered sugar, 3 egg whites, 1 teaspoon Pure Gold rose extract
Cook this with the app: pantry check, scaling, and the assistant.