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Macaroon Pie, Raised
From Consult me, 1902
Serves 6
Presented as published in 1902. 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
218Calories
13 gProtein
12 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories218 kcal
Protein13 g
Carbohydrates12 g
Fiber0.2 g
Sugars1.9 g
Total Fat13 g
Saturated Fat6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol50 mg
Sodium443 mg
Potassium144 mg
Calcium207 mg
Iron0.7 mg
Magnesium19 mg
Phosphorus198 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0.9 mg
Vitamin A168 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate8.5 mcg
Choline20 mg
Caffeine0 mg
Water39 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 303. The excerpt below is the record exactly as published.
grated Parmesan cheese ; make hot but do not boil. Serve with the crust of a French roll cut into bits the size of a shilling, or with nice crisp biscuits. MACAROONS, to Make. — Blanch 4 ozs. of almonds, and pound with four spoonfuls of orange flower- water ; whisk the whites of four eggs to a froth, then mix it, and 1 lb. of sugar, sifted with the almonds to a paste ; and laying a sheet of wafer-paper on a tin, put it on in different little takes, the shape of macaroons. MACAROON PIE, Raised.— Raise, ornament, and bake a crust ; have ready some hot macaroons, stewed, and a white fricassee of chickens
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