Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From Lessons in cooking through preparation of meals, 1912
Serves 5
Serve as a sweet treat.
Presented as published in 1912. 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
354Calories
8 gProtein
48 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein7.9 g
Carbohydrates48 g
Fiber2.2 g
Sugars42 g
Total Fat15 g
Saturated Fat2.1 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol112 mg
Sodium47 mg
Potassium184 mg
Calcium95 mg
Iron1.3 mg
Magnesium63 mg
Phosphorus176 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A48 mcg
Vitamin E6.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate47 mcg
Choline101 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 168. The excerpt below is the record exactly as published.
Macaroons One half lb. almond paste, I c powdered sugar, whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.