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Lemon Macaroons

Name: Lemon Macaroons
Yield: 4 servings
Ingredients: the yolks of four eggs; 1 lb. of powdered white sugar; the whites of four eggs; the grated peel of one lemon; the strained juice of three lemons; 1 teaspoonful of grated nutmeg; 6oz. of self-raising flour

From The encyclopaedia of practical cookery, 1892

Serves 4

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

735Calories

17 gProtein

146 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories735 kcal

Protein17 g

Carbohydrates146 g

Fiber1.4 g

Sugars114 g

Total Fat11 g

Saturated Fat3.4 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.1 g

Omega-30 g

Cholesterol372 mg

Sodium649 mg

Potassium204 mg

Calcium204 mg

Iron3.8 mg

Magnesium22 mg

Phosphorus453 mg

Zinc1.6 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C3.3 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.4 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2.6 mg

Folate131 mcg

Choline299 mg

Caffeine0 mg

Water86 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 425. The excerpt below is the record exactly as published.

the yolks of four eggs very light together with lib. of powdered white sugar, and whisk the whites of four eggs to a stiff froth. Beat into the beaten yolks and sugar the grated peel of one lemon, the strained juice of three lemons, and J teaspoonful of grated nutmeg. Mix in lastly, in small quantities and alternately, the frothed whites and Goz. of self-raising flour

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