Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
291Calories
8 gProtein
34 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories291 kcal
Protein7.6 g
Carbohydrates34 g
Fiber3.5 g
Sugars30 g
Total Fat15 g
Saturated Fat1.5 g
Monounsaturated Fat9.4 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium226 mg
Calcium84 mg
Iron1.3 mg
Magnesium78 mg
Phosphorus161 mg
Zinc1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E7.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate18 mcg
Choline52 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 210. The excerpt below is the record exactly as published.
Macaroons. Half pound of sweet almonds, % pound of fine white sugar, whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.