vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Cream
From Delicacies, 1929
Serves 2
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
509Calories
23 gProtein
46 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories509 kcal
Protein23 g
Carbohydrates46 g
Fiber0 g
Sugars45 g
Total Fat25 g
Saturated Fat13 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol338 mg
Sodium218 mg
Potassium502 mg
Calcium364 mg
Iron1.4 mg
Magnesium41 mg
Phosphorus414 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.9 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate37 mcg
Choline266 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 57. The excerpt below is the record exactly as published.
Macaroon Cream y2 envelope gelatine 2-3 c. pounded macaroons *4 cup cold cream 1 tsp. vanilla 3 eggs 2 c. milk 1-3 c. sugar Few grains salt
Cook this with the app: pantry check, scaling, and the assistant.