Frenchdessert
Macaroons
From Books and My Food: With Literary Quotations and Original Recipes for Every .., 1904
Presented as published in 1904. 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
1759Calories
59 gProtein
120 gCarbs
116 gFat
Full nutrition (33 nutrients)
Calories1759 kcal
Protein59 g
Carbohydrates120 g
Fiber24 g
Sugars65 g
Total Fat116 g
Saturated Fat8.6 g
Monounsaturated Fat71 g
Polyunsaturated Fat25 g
Cholesterol0 mg
Sodium1.6 mg
Potassium1676 mg
Calcium578 mg
Iron9 mg
Magnesium587 mg
Phosphorus1149 mg
Zinc6.6 mg
Copper2.1 mg
Manganese4.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.1 mg
Folate13 mcg
Choline0 mg
Caffeine0 mg
Water89 g
As published
This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 51. The excerpt below is the record exactly as published.
macaroons." — Chaslotte Bronte ("Shirley"). TO make macaroons, blanch, dry, and pound to a paste half a pound of almonds, with one teaspoonful of rose-water. Beat together the whites of three eggs and half a cupful of pow- dered sugar, adding the sugar slowly. 189 Put in half a teaspoonf ul of almond es- sence, then the pounded almonds, and add a tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.