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Macaroon Whip
From Superior cook book, 1905
Serves 6
Presented as published in 1905. 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
543Calories
3 gProtein
45 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories543 kcal
Protein3.1 g
Carbohydrates45 g
Fiber2.6 g
Sugars33 g
Total Fat39 g
Saturated Fat26 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0.4 g
Cholesterol80 mg
Sodium137 mg
Potassium139 mg
Calcium50 mg
Iron0.4 mg
Magnesium19 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.5 mcg
Choline4.6 mg
Caffeine0 mg
Water52 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 79. The excerpt below is the record exactly as published.
Macaroon Whip. Whip 1 pt. of ci'eain to its stilfest froth, drain it and add \{> cu]) powdered sugar and 1 teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.