vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Cream
From The King's College Hospital book of cooking recipes, 1907
Serves 6
J. F. C.
Presented as published in 1907. 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
456Calories
7 gProtein
14 gCarbs
41 gFat
Full nutrition (33 nutrients)
Calories456 kcal
Protein7.5 g
Carbohydrates14 g
Fiber0.9 g
Sugars7.5 g
Total Fat41 g
Saturated Fat19 g
Monounsaturated Fat6 g
Polyunsaturated Fat0.1 g
Cholesterol80 mg
Sodium56 mg
Potassium96 mg
Calcium49 mg
Iron0.1 mg
Magnesium9.5 mg
Phosphorus56 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.9 mg
Vitamin K2.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate0.5 mcg
Choline1.5 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 62. The excerpt below is the record exactly as published.
Macaroon Cream. To i pint of cream put four or five crumbled maca- roons, the yolks of four eggs, well beaten, and a little lump sugar
Cook this with the app: pantry check, scaling, and the assistant.