Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From Recipes for the million, 1891
Serves 10
Presented as published in 1891. 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
251Calories
5 gProtein
48 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories251 kcal
Protein4.5 g
Carbohydrates48 g
Fiber1.4 g
Sugars46 g
Total Fat5.8 g
Saturated Fat0.4 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol0 mg
Sodium0.8 mg
Potassium84 mg
Calcium31 mg
Iron0.4 mg
Magnesium31 mg
Phosphorus55 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate5 mcg
Choline5.9 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 136. The excerpt below is the record exactly as published.
MACAROONS. — Blanch a quarter of a pound of sweet almonds, and pound them with four tablespoonfuls of orange-flower water ; whisk the whites of four large eggs to a froth, stir in a pound of white sugar
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