Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
French Macaroons
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 15
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
246Calories
4 gProtein
37 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories246 kcal
Protein4.4 g
Carbohydrates37 g
Fiber1.5 g
Sugars33 g
Total Fat9.6 g
Saturated Fat1.2 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol50 mg
Sodium22 mg
Potassium114 mg
Calcium60 mg
Iron0.7 mg
Magnesium41 mg
Phosphorus104 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A21 mcg
Vitamin E4.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate28 mcg
Choline48 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 15 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.
FRENCH MACAROONS. I lb. almond paste, 12 to 14 ozs. powdered sugar, about 4 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.