Frenchdessert
Macaroons
From The home science cook book, 1902
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
665Calories
13 gProtein
88 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories665 kcal
Protein13 g
Carbohydrates88 g
Fiber5.4 g
Sugars73 g
Total Fat31 g
Saturated Fat3 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.6 g
Cholesterol0 mg
Sodium11 mg
Potassium357 mg
Calcium195 mg
Iron1.8 mg
Magnesium147 mg
Phosphorus293 mg
Zinc1.7 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E15 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.6 mg
Folate83 mcg
Choline32 mg
Caffeine0 mg
Water42 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 88. The excerpt below is the record exactly as published.
Macaroons. Crumble or grate one-fourth pound or one-half cup of almond paste, mix with one egg white, and beat till smooth and stiff. Gradually add one-fourth to one- half cup of powdered suga
Cook this with the app: pantry check, scaling, and the assistant.