Frenchdessertvegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Chocolate Macaroons
From Harper's cook book encyclopædia, 1902
Serves 10
Makes an agreeable variety in color and taste.
Presented as published in 1902. 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
269Calories
4 gProtein
41 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories269 kcal
Protein4.4 g
Carbohydrates41 g
Fiber1.8 g
Sugars37 g
Total Fat11 g
Saturated Fat3.1 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol56 mg
Sodium25 mg
Potassium134 mg
Calcium51 mg
Iron1 mg
Magnesium44 mg
Phosphorus103 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E3.2 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate25 mcg
Choline53 mg
Caffeine7 mg
Water15 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 65. The excerpt below is the record exactly as published.
x/z lb. of powdered sugar and a table -spoon- ful of curagoa. When the mixture is pounded to a smooth but firm paste, form it into balls nearly an inch in diameter, and lay these on paper. Leave a little distance between the macaroons, and bake in a gentle oven until they are hard and set. Keep them in a cool, dry place until wanted. Time to bake the maca- roons, about twenty minutes. Grated cocoanut can be used instead of al- monds. Chocolate macaroons make an agreeable variety, both in color and in taste, and one of the best recipes for them is ^ lb. of almond paste, % lb. of powdered sugar, the whites of three eggs, a teaspoonful of rice flour, and 4 ozs. of melted chocolate
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