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Macaroon Whipped Cream
From The national course in home economics, 1917
Serves 6
Delicious dessert.
Presented as published in 1917. 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
532Calories
3 gProtein
42 gCarbs
39 gFat
Full nutrition (33 nutrients)
Calories532 kcal
Protein3.1 g
Carbohydrates42 g
Fiber2.6 g
Sugars31 g
Total Fat39 g
Saturated Fat26 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat0.4 g
Cholesterol80 mg
Sodium137 mg
Potassium138 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
Water51 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 215. The excerpt below is the record exactly as published.
MACAROON WHIPPED CREAM. (Delicious.) Grate one dozen macaroons, whip one pint of cream to stiff froth, beat in gradually the grated macaroons, one-fourth cupful of sugar. Flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.