Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Almond Macaroons
From The art of German cooking and baking, 1922
Serves 10
Presented as published in 1922. 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
251Calories
8 gProtein
27 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories251 kcal
Protein7.8 g
Carbohydrates27 g
Fiber2.1 g
Sugars23 g
Total Fat13 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol56 mg
Sodium22 mg
Potassium172 mg
Calcium61 mg
Iron1 mg
Magnesium59 mg
Phosphorus146 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Folate16 mcg
Choline44 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 153. The excerpt below is the record exactly as published.
ALMOND MACAROONS. % lb. of su&ar % lb. blanched, ground almonds 3 whites of eggs 1 tsp. of corn starch
Cook this with the app: pantry check, scaling, and the assistant.