Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From Atlanta women's club cook book, 1921
Serves 12
If liked soft, they should be slightly baked.
Presented as published in 1921. 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
160Calories
3 gProtein
23 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories160 kcal
Protein3.3 g
Carbohydrates23 g
Fiber0.9 g
Sugars21 g
Total Fat6.4 g
Saturated Fat0.9 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol47 mg
Sodium20 mg
Potassium77 mg
Calcium40 mg
Iron0.5 mg
Magnesium26 mg
Phosphorus74 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E2.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate20 mcg
Choline42 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 66. The excerpt below is the record exactly as published.
MACAROONS. 1/2 lb. almond paste. 3/8 lb. powdered sugar. Whites 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.