Macaroon Bisque
From New Delineator recipes., 1929
Presented as published in 1929. 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
897Calories
5 gProtein
30 gCarbs
83 gFat
Full nutrition (33 nutrients)
Calories897 kcal
Protein4.8 g
Carbohydrates30 g
Fiber1.5 g
Sugars19 g
Total Fat83 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0 g
Cholesterol241 mg
Sodium51 mg
Potassium244 mg
Calcium170 mg
Iron0.2 mg
Magnesium17 mg
Phosphorus135 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K6.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline2.1 mg
Caffeine0 mg
Water166 g
As published
This recipe was extracted from New Delineator recipes. (1929) by Delineator Home Institute, page 69. The excerpt below is the record exactly as published.
MACAROON BISQUE I cup heavy cream i8 macaroons Powdered sugar 6 Maraschino cherries Vanilla
Cook this with the app: pantry check, scaling, and the assistant.