Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Chocolate Macaroons
From The new practical housekeeping, 1890
Serves 18
For Almond Macaroons omit chocolate. For Lemon Macaroons use juice of one lemon instead of rind.
Presented as published in 1890. 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
221Calories
4 gProtein
37 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories221 kcal
Protein4.2 g
Carbohydrates37 g
Fiber1.8 g
Sugars33 g
Total Fat7.5 g
Saturated Fat0.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol41 mg
Sodium21 mg
Potassium124 mg
Calcium42 mg
Iron0.8 mg
Magnesium40 mg
Phosphorus91 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0.7 mg
Vitamin A18 mcg
Vitamin E3.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline39 mg
Caffeine0.4 mg
Water12 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 123. The excerpt below is the record exactly as published.
Chocolate Macaroons, — Blanch and pound in a mortar with a little white of an egg, half pound shelled almonds; add pint and one-third pulverized sugar, one quarter grated rind of a lemon, whites of four eggs, six tablespoons grated chocolate
Cook this with the app: pantry check, scaling, and the assistant.