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Coconut Macaroons
From The white ribbon cook book, 1894
Serves 18
Presented as published in 1894. 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
158Calories
1 gProtein
19 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories158 kcal
Protein1.3 g
Carbohydrates19 g
Fiber1.1 g
Sugars18 g
Total Fat8.9 g
Saturated Fat7.9 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium66 mg
Potassium85 mg
Calcium3.9 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus27 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2 mcg
Choline4.9 mg
Caffeine0 mg
Water8 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 81. The excerpt below is the record exactly as published.
ocoannt Macaroons — Stir together the whites of 2 eggs beaten to 1 lb. of desiccated cocoanut and 1 cupful powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.