Macaroon Tartlets
From Home cookery, 1898
Mix together the sugar, rice flour, and almonds; add sufficient white of egg, beaten stiffly, to make a thin batter.
Presented as published in 1898. 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
619Calories
23 gProtein
67 gCarbs
29 gFat
Full nutrition (25 nutrients)
Calories619 kcal
Protein23 g
Carbohydrates67 g
Fiber6.2 g
Sugars42 g
Total Fat29 g
Saturated Fat2.1 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.4 g
Sodium1.1 mg
Potassium427 mg
Calcium145 mg
Iron2.2 mg
Magnesium150 mg
Phosphorus299 mg
Zinc1.8 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.3 mg
Folate2.3 mcg
Water82 g
As published
This recipe was extracted from Home cookery (1898) by North Midland School of Cookery, page 53. The excerpt below is the record exactly as published.
Macaroon Tartlets. Almonds (ground) 2 oz. Castor sugar i| oz. Rice flour J oz. Whites of eggs about 3. Apricot jam. Pastry.
Cook this with the app: pantry check, scaling, and the assistant.