Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Chocolate Macaroons
From San Rafael cook book, 1906, 1906
Serves 20
Presented as published in 1906. 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
244Calories
6 gProtein
29 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories244 kcal
Protein6.4 g
Carbohydrates29 g
Fiber3 g
Sugars25 g
Total Fat13 g
Saturated Fat1.3 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol47 mg
Sodium20 mg
Potassium191 mg
Calcium71 mg
Iron1.1 mg
Magnesium65 mg
Phosphorus137 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E5.9 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate16 mcg
Choline49 mg
Caffeine0.2 mg
Water11 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 80. The excerpt below is the record exactly as published.
CHOCOLATE MACAROONS Mrs. Anna McMahon, S. F. Whites of 5 eggs beaten to a stiff froth, 1 pound white sugar, 14 teaspoon of cloves, cinnamon and allspice, 2 sticks of grated chocolate, 1 pound grated almonds
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