vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroon Paste
From The new century cookery book, 1901
Serves 8
Presented as published in 1901. 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
251Calories
6 gProtein
32 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories251 kcal
Protein6.1 g
Carbohydrates32 g
Fiber1.3 g
Sugars30 g
Total Fat9 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium28 mg
Potassium135 mg
Calcium45 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus110 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.6 mg
Folate14 mcg
Choline55 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 523. The excerpt below is the record exactly as published.
Macaroon Paste. — 4 oz. ground almonds, \ lb. caster sugar, 3 ivhites of eggs, 3 drops almond essence
Cook this with the app: pantry check, scaling, and the assistant.