Macaroon Cream
From Table Talk's illustrated cook book, 1906
Presented as published in 1906. 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
1086Calories
33 gProtein
71 gCarbs
75 gFat
Full nutrition (34 nutrients)
Calories1086 kcal
Protein33 g
Carbohydrates71 g
Fiber0 g
Sugars59 g
Total Fat75 g
Saturated Fat43 g
Monounsaturated Fat23 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol765 mg
Sodium177 mg
Potassium865 mg
Calcium683 mg
Iron1.6 mg
Magnesium67 mg
Phosphorus718 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D6.6 mcg
Vitamin C0 mg
Vitamin A732 mcg
Vitamin E3 mg
Vitamin K4.8 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate84 mcg
Choline515 mg
Caffeine0 mg
Water472 g
As published
This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 28. The excerpt below is the record exactly as published.
MACAROON CREAM. Soak one tablespoonful of granulated gelatine in two tablespoonfuls of cold water. Make a boiled custard with one cupful and a quarter of milk, two heaping tablespoonfuls of sugar and the yolks of three eggs. Add the soaked gelatine, stir until dissolved and set aside to cool. Stir in when quite thick one teaspoonful of vanilla, eight stale macaroons pounded and sifted and one heap- ing cupful of stiffly whipped cream
Cook this with the app: pantry check, scaling, and the assistant.