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Macaroon Paste for Fancy Macaroons
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 10
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
494Calories
13 gProtein
54 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories494 kcal
Protein13 g
Carbohydrates54 g
Fiber4.9 g
Sugars45 g
Total Fat26 g
Saturated Fat2.5 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium368 mg
Calcium130 mg
Iron2.2 mg
Magnesium120 mg
Phosphorus278 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 10 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.