vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroon Paste for Fancy Macaroons
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
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
584Calories
14 gProtein
68 gCarbs
29 gFat
Full nutrition (24 nutrients)
Calories584 kcal
Protein14 g
Carbohydrates68 g
Fiber6.1 g
Sugars57 g
Total Fat29 g
Saturated Fat2.1 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.4 g
Sodium0.6 mg
Potassium417 mg
Calcium145 mg
Iron2.1 mg
Magnesium146 mg
Phosphorus285 mg
Zinc1.6 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.1 mg
Water19 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 50. The excerpt below is the record exactly as published.
MACAROON PASTE FOR FANCY MACAROONS. Make the paste No. 360, with one pound of almonds and one pound of sugar and five whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.