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Cocoanut Macaroons
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 12
Presented as published in 1907. 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
695Calories
10 gProtein
167 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories695 kcal
Protein10 g
Carbohydrates167 g
Fiber0 g
Sugars151 g
Total Fat0.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.9 mg
Potassium29 mg
Calcium5.1 mg
Iron1.1 mg
Magnesium5.5 mg
Phosphorus20 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate30 mcg
Choline0 mg
Caffeine0 mg
Water70 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 51. The excerpt below is the record exactly as published.
COCOANUT MACAROONS. 1 qt. whites of eggs 4 lbs. sugar 8 ozs. flour 3 lbs. cocoanut, vanilla flavor
Cook this with the app: pantry check, scaling, and the assistant.