Macaroon Bisque

Name: Macaroon Bisque
Ingredients: One cup heavy cream; powdered sugar; one-half teaspoon vanilla; Six crumbled macaroons; Cherries for garnishing; macaroons for garnishing

From Natchez recipes, 1900

Presented as published in 1900. 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

1331Calories

5 gProtein

143 gCarbs

83 gFat

Full nutrition (33 nutrients)

Calories1331 kcal

Protein4.8 g

Carbohydrates143 g

Fiber0 g

Sugars131 g

Total Fat83 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium51 mg

Potassium251 mg

Calcium146 mg

Iron0.1 mg

Magnesium15 mg

Phosphorus136 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.8 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water144 g

As published

This recipe was extracted from Natchez recipes (1900), page 14. The excerpt below is the record exactly as published.

MACAROON BISQUE One cup heavy cream, powdered sugar, one-half teaspoon vanilla. Six crumbled macaroons. Cherries and macaroons for garnishing

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