Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Bitter Almond Macaroons
From The table, 1889
Serves 10
Makes about fifty macaroons.
Presented as published in 1889. 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
245Calories
5 gProtein
38 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories245 kcal
Protein4.9 g
Carbohydrates38 g
Fiber2.1 g
Sugars34 g
Total Fat9.4 g
Saturated Fat1 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol37 mg
Sodium15 mg
Potassium139 mg
Calcium52 mg
Iron0.8 mg
Magnesium47 mg
Phosphorus102 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E4.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate12 mcg
Choline38 mg
Caffeine0 mg
Water8.4 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 290. The excerpt below is the record exactly as published.
Bitter Almond Macaroons. — Take a quarter of a pound of sweet almonds, and two ounces of bitter almonds; peel and pound them as for No. 1307. • Put them into a bowl with twelve ounces of powdered sugar and the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.