vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Macaroon Biscuits
From Cassell's dictionary of cookery, 1892
Serves 10
Probable cost, 2s.
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
350Calories
11 gProtein
28 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories350 kcal
Protein11 g
Carbohydrates28 g
Fiber6 g
Sugars19 g
Total Fat24 g
Saturated Fat1.8 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol0 mg
Sodium0.7 mg
Potassium354 mg
Calcium130 mg
Iron1.8 mg
Magnesium130 mg
Phosphorus232 mg
Zinc1.5 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E12 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.7 mg
Folate21 mcg
Choline25 mg
Caffeine0 mg
Water11 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 876. The excerpt below is the record exactly as published.
Macaroon Biscuits. — This delicate almond biscuit is easily made by experienced hands, but home-made delicate pastry is seldom so successful as when purchased of a respectable baker. After blanching and drjang the almonds, a few bitter, say eight or nine, with half a pound of sweet ones, jjound them in a mortar, ■with the whites of eggs added sparingly from time to time, and beaten previously to a fii-m froth. When well pounded and mixed, beat in also by degrees, six ounces of the finest sifted sugar, with the white of another egg or two
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Cook this with the app: pantry check, scaling, and the assistant.