Hickory Nut Macaroons

Name: Hickory Nut Macaroons
Ingredients: one whole egg beaten light; one cup sugar; two tablespoonfuls flour; one cup nut meats; the stiffly whipped whites of three eggs

From Standard Paper-Bag Cookery, 1912

Presented as published in 1912. 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

2318Calories

57 gProtein

278 gCarbs

112 gFat

Full nutrition (34 nutrients)

Calories2318 kcal

Protein57 g

Carbohydrates278 g

Fiber16 g

Sugars201 g

Total Fat112 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium73 mg

Potassium2335 mg

Calcium310 mg

Iron10 mg

Magnesium271 mg

Phosphorus1299 mg

Zinc5.9 mg

Copper2.6 mg

Manganese2.6 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.1 mg

Folate49 mcg

Choline147 mg

Caffeine0 mg

Water49 g

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 49. The excerpt below is the record exactly as published.

Hickory Nut Macaroons.— To one whole egg beaten light, add one cup sugar and beat well. Add two table- spoonfuls flour and one cup nut meats and lastly fold in the stiffly whipped whites of three eggs

Cook this with the app: pantry check, scaling, and the assistant.