Chocolate Macaroons
From The Fredericksburg home kitchen cook book, 1921
A rich chocolate macaroon recipe.
Presented as published in 1921. 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
3752Calories
61 gProtein
433 gCarbs
203 gFat
Full nutrition (34 nutrients)
Calories3752 kcal
Protein61 g
Carbohydrates433 g
Fiber14 g
Sugars403 g
Total Fat203 g
Saturated Fat25 g
Monounsaturated Fat104 g
Polyunsaturated Fat60 g
Omega-30.1 g
Cholesterol1116 mg
Sodium430 mg
Potassium1274 mg
Calcium302 mg
Iron11 mg
Magnesium281 mg
Phosphorus1193 mg
Zinc13 mg
Copper2.4 mg
Manganese5.5 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K11 mcg
Vitamin B60.9 mg
Vitamin B122.7 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)2.5 mg
Folate141 mcg
Choline882 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 36. The excerpt below is the record exactly as published.
Chocolate Macaroons. 12 sweet crackers ; 2 cups of sugar ; lOc-cake of chocolate ; 2 cups of pecans ; whites of 6 large or 7 small eggs
Cook this with the app: pantry check, scaling, and the assistant.