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Chocolate Macaroons with Almonds
From The art of German cooking and baking, 1922
Serves 12
Presented as published in 1922. 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
229Calories
6 gProtein
28 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories229 kcal
Protein6 g
Carbohydrates28 g
Fiber2.8 g
Sugars23 g
Total Fat12 g
Saturated Fat2.1 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol47 mg
Sodium23 mg
Potassium188 mg
Calcium61 mg
Iron1.2 mg
Magnesium64 mg
Phosphorus134 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E5 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate15 mcg
Choline47 mg
Caffeine1.9 mg
Water14 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 153. The excerpt below is the record exactly as published.
CHOCOLATE MACAROONS WITH ALMONDS. % lb. unblanched almonds, cut % lb. of grated sweet chocolate into long strips 3 whites of eggs % cup of sugar 2 tbsps. of water
Cook this with the app: pantry check, scaling, and the assistant.