vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Chocolate Macaroons
From The Landmarks club cook book, 1903
Serves 18
This should make about fifty-five cakes.
Presented as published in 1903. 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
110Calories
3 gProtein
7 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories110 kcal
Protein2.9 g
Carbohydrates7.4 g
Fiber0.9 g
Sugars5.6 g
Total Fat7.7 g
Saturated Fat1.9 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol41 mg
Sodium17 mg
Potassium73 mg
Calcium16 mg
Iron1 mg
Magnesium22 mg
Phosphorus61 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E0.1 mg
Vitamin K0.5 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate6.2 mcg
Choline34 mg
Caffeine2.8 mg
Water8.7 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 134. The excerpt below is the record exactly as published.
CHOCOLATE MACAROONS. Whites of four eggs beaten stiff, then beat in gradually eight tablespoons granulated sugar, add gently two and a half blocks unsweetened Baker’s chocolate grated, and a large cup of chopped walnuts
Cook this with the app: pantry check, scaling, and the assistant.