vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Cream
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
595Calories
10 gProtein
83 gCarbs
25 gFat
Full nutrition (33 nutrients)
Calories595 kcal
Protein9.9 g
Carbohydrates83 g
Fiber4 g
Sugars69 g
Total Fat25 g
Saturated Fat18 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.7 g
Cholesterol275 mg
Sodium366 mg
Potassium132 mg
Calcium48 mg
Iron1.4 mg
Magnesium28 mg
Phosphorus155 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.8 mg
Vitamin K1.1 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate41 mcg
Choline218 mg
Caffeine0 mg
Water290 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 45. The excerpt below is the record exactly as published.
Macaroon Cream One tablespoon gelatine, quarter cup cold water, two cups hot water, one teaspoon vanilla, three eggs, one-third cup sugar, two- thirds cup macaroon crumbs, one-eighth teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.