Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From Miss Cameron's cookery book, 1898
Serves 4
Presented as published in 1898. 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
492Calories
23 gProtein
43 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein23 g
Carbohydrates43 g
Fiber7.1 g
Sugars31 g
Total Fat28 g
Saturated Fat2.2 g
Monounsaturated Fat18 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol0 mg
Sodium0.9 mg
Potassium416 mg
Calcium153 mg
Iron2.1 mg
Magnesium153 mg
Phosphorus273 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E15 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)2.1 mg
Folate25 mcg
Choline30 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 82. The excerpt below is the record exactly as published.
Macaroons. Half lb. sweet almonds, \ lb. pounded loaf sugar, the Whites of 8 eggs
Cook this with the app: pantry check, scaling, and the assistant.