Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From The household cook book, 1902
Serves 16
Some glaze with beaten yolk of egg.
Presented as published in 1902. 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
304Calories
8 gProtein
34 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories304 kcal
Protein7.7 g
Carbohydrates34 g
Fiber3.1 g
Sugars28 g
Total Fat16 g
Saturated Fat1.5 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium226 mg
Calcium79 mg
Iron1.3 mg
Magnesium75 mg
Phosphorus167 mg
Zinc1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 298. The excerpt below is the record exactly as published.
Macaroons. — Take 1 lb. almonds, blanch them, and pound to a paste with a little rose water or FOEMING LADY FINGEES. SMALL CAKES . 405 oil of lemon; add 1 lb. of white sugar, and the well= beaten whites of 4 eggs.
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