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Italian Macaroons
From Cassell's dictionary of cookery, 1892
Serves 10
Time: fifteen to twenty minutes to bake. Probable cost: 1s. 8d. per pound.
Presented as published in 1892. 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
284Calories
7 gProtein
39 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories284 kcal
Protein6.7 g
Carbohydrates39 g
Fiber2.8 g
Sugars35 g
Total Fat13 g
Saturated Fat1.3 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol56 mg
Sodium22 mg
Potassium188 mg
Calcium70 mg
Iron1.1 mg
Magnesium63 mg
Phosphorus139 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate17 mcg
Choline56 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 754. The excerpt below is the record exactly as published.
Italian Macaroons.— Blanch and pound eight ounces of sweet almonds (expose thom to the air for a day or two before they are rc<{uired to be poimded) with a little orange-flower water, twelve ounces of sifted sugar, and the frothed whites of throe eggs
Cook this with the app: pantry check, scaling, and the assistant.