Frenchdessertvegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Macaroons
From Mrs. Lincoln's Boston cook book, 1884
Serves 10
Almond paste, ready for use, may be obtained at a confectioner's.
Presented as published in 1884. 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
192Calories
7 gProtein
12 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories192 kcal
Protein6.9 g
Carbohydrates12 g
Fiber2.4 g
Sugars6.6 g
Total Fat13 g
Saturated Fat1.3 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol56 mg
Sodium21 mg
Potassium188 mg
Calcium66 mg
Iron1.2 mg
Magnesium61 mg
Phosphorus145 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate8.3 mcg
Choline44 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 228. The excerpt below is the record exactly as published.
Macaroons. Half a pound of almonds^ blanched, dried, and pounded to a paste, wath one teaspoonful of rose water. Beat to- gether the whites of three eggs,, and half a cup oi powdered sugar,, adding the sugar by the teaspoonful. Add half a teaspoonful of almond essence,, then add the pounded almonds and, if too soft to be shaped, add one tablespoon- fid of flour
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