vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Macaroons
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
852Calories
11 gProtein
208 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories852 kcal
Protein11 g
Carbohydrates208 g
Fiber0.1 g
Sugars201 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.6 mg
Potassium4.2 mg
Calcium2.1 mg
Iron0.1 mg
Magnesium0.8 mg
Phosphorus0.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water87 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 54. The excerpt below is the record exactly as published.
Cocoanut Macaroons One and a half cups cocoanut, one cup white sugar, whites of two eggs beaten stiff. Mix well and set in hot water to warm for five minutes. Add two teaspoons of cornstarch, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.