vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Cream
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
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
679Calories
20 gProtein
55 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories679 kcal
Protein20 g
Carbohydrates55 g
Fiber0 g
Sugars48 g
Total Fat43 g
Saturated Fat25 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol319 mg
Sodium142 mg
Potassium484 mg
Calcium340 mg
Iron1 mg
Magnesium39 mg
Phosphorus363 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A413 mcg
Vitamin E1.6 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate30 mcg
Choline197 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 103. The excerpt below is the record exactly as published.
MACAROON CREAM. Mrs. Don E. Gayer. Two tablespoons Cox's gelatine dissolved in one-half cup cold water fifteen minutes. Boil one and one-half ICES, CREAMS, ETC. 215 cups milk and pour it boiling over soaked gelatine; add one-quarter cup sugar and one-half teaspoonful of vanilla. Set away to cool. When sides begin to set beat and add one pint whipped cream and whipped whites of three eggs and three tablespoons sugar
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