vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Macaroon Cream Without Whipped Cream
From How we cook in Tennessee .., 1906
Serves 5
— Mrs. Tigrett.
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
920Calories
10 gProtein
58 gCarbs
73 gFat
Full nutrition (34 nutrients)
Calories920 kcal
Protein9.7 g
Carbohydrates58 g
Fiber0.3 g
Sugars47 g
Total Fat73 g
Saturated Fat42 g
Monounsaturated Fat15 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol279 mg
Sodium117 mg
Potassium362 mg
Calcium246 mg
Iron0.4 mg
Magnesium27 mg
Phosphorus249 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A63 mcg
Vitamin E0.3 mg
Vitamin K4.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate9.6 mcg
Choline77 mg
Caffeine0 mg
Water211 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 127. The excerpt below is the record exactly as published.
Macaroon Cream Without Whipped Cream.-— One large pint of milk. Let this come to a boil; then add yolks of two eggs, one teacup of sugar, and two tablespoons of corn starch, well creamed together. Stir briskly until it thickens; when partly cool add whites beaten to a froth. When cool add one quart cream, a little sherry wine or vanilla, and one or two dozen macaroons
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