Macaroons

Name: Macaroons
Ingredients: Crush a pound of blanched almonds; mix in a pound and a half powdered sugar; the beaten whites of seven eggs

From The Edwardsville cook book, 1906

Presented as published in 1906. 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

5389Calories

119 gProtein

782 gCarbs

226 gFat

Full nutrition (34 nutrients)

Calories5389 kcal

Protein119 g

Carbohydrates782 g

Fiber57 g

Sugars685 g

Total Fat226 g

Saturated Fat17 g

Monounsaturated Fat143 g

Polyunsaturated Fat56 g

Omega-30 g

Cholesterol0 mg

Sodium18 mg

Potassium3338 mg

Calcium1227 mg

Iron17 mg

Magnesium1225 mg

Phosphorus2182 mg

Zinc14 mg

Copper4.7 mg

Manganese9.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E116 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)6.1 mg

Niacin (B3)16 mg

Folate200 mcg

Choline236 mg

Caffeine0 mg

Water203 g

As published

This recipe was extracted from The Edwardsville cook book (1906), page 53. The excerpt below is the record exactly as published.

MACAROONS. Mrs. L. M. Armstrong. Crush a pound of blanched almonds until a smooth paste; mix in a pound and a half powdered sugar and the beaten whites of seven eggs

Cook this with the app: pantry check, scaling, and the assistant.