Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Corn Flake Macaroons
From Boston Cooking-School cook book, 1896
Serves 8
Macaroons may be decorated with nut meats or candied fruit.
Presented as published in 1896. 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
69Calories
0 gProtein
12 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories69 kcal
Protein0.4 g
Carbohydrates12 g
Fiber0.4 g
Sugars9.3 g
Total Fat2.3 g
Saturated Fat2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium36 mg
Potassium25 mg
Calcium1.1 mg
Iron0.8 mg
Magnesium3.4 mg
Phosphorus7.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C2.3 mg
Vitamin A34 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate25 mcg
Choline1.3 mg
Caffeine0 mg
Water1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 292. The excerpt below is the record exactly as published.
CORN FLAKE MACAROONS 1 egg white, beaten stiff 1 cup cornflakes 4% cup sugar 14 teaspoon almond extract Y% cup shredded coconut Y teaspoon vanilla
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