Frenchdessertvegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free

Chocolate Macaroons

Name: Chocolate Macaroons
Yield: 24 servings
Cuisine: French
Ingredients: half a pound of Baker's chocolate; the whites of four eggs; one pound of powdered sugar; a very little flour

From How we cook in Tennessee .., 1906

Serves 24

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

150Calories

3 gProtein

22 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories150 kcal

Protein2.5 g

Carbohydrates22 g

Fiber1.6 g

Sugars19 g

Total Fat5.8 g

Saturated Fat3.3 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol31 mg

Sodium15 mg

Potassium92 mg

Calcium15 mg

Iron1.9 mg

Magnesium32 mg

Phosphorus55 mg

Zinc1 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A13 mcg

Vitamin E0.1 mg

Vitamin K0.9 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.2 mg

Folate8.2 mcg

Choline29 mg

Caffeine7.6 mg

Water6.6 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 161. The excerpt below is the record exactly as published.

Chocolate Macaroons. — Scrape fine half a pound of Baker's chocolate. Beat stiff the whites of four eggs, and stir into the eggs one pound of powdered sugar and the scraped chocolate, adding a very little flour

Cook this with the app: pantry check, scaling, and the assistant.