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Kacaroons
From The economical cook book, 1905
Serves 10
Presented as published in 1905. 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
294Calories
7 gProtein
39 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories294 kcal
Protein6.8 g
Carbohydrates39 g
Fiber2.4 g
Sugars34 g
Total Fat13 g
Saturated Fat1.3 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol56 mg
Sodium22 mg
Potassium188 mg
Calcium66 mg
Iron1.1 mg
Magnesium60 mg
Phosphorus144 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate7.1 mcg
Choline44 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 117. The excerpt below is the record exactly as published.
Kacaroons, Ho. 3. The whites of three eggs beaten to a stiff froth and added to three-quarters of a pound of sugar, half a pound of almonds
Cook this with the app: pantry check, scaling, and the assistant.