vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cocoanut Macaroons
From The Toronto Cook Book, 1915
Serves 2
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
452Calories
8 gProtein
106 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories452 kcal
Protein8 g
Carbohydrates106 g
Fiber0 g
Sugars101 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.6 mg
Potassium5.5 mg
Calcium1.3 mg
Iron0.1 mg
Magnesium0.7 mg
Phosphorus0.7 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)0.3 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 53. The excerpt below is the record exactly as published.
Cocoanut Macaroons Whites of three eggs well beaten, add one cup of granulated sugar, and put on top of teakettle until dissolved; remove and add three cups shredded cocoanut, one tablespoon of cornstarch and a teaspoon vanilla
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