Frenchdessertvegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Macaroons
From European and American cuisine, 1914
Serves 10
When done and cooled off, lay the paper on a wet board; as soon as the moisture penetrates through the paper the macaroons loosen themselves.
Presented as published in 1914. 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
157Calories
4 gProtein
23 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories157 kcal
Protein3.7 g
Carbohydrates23 g
Fiber1.1 g
Sugars19 g
Total Fat6.3 g
Saturated Fat0.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Cholesterol0.2 mg
Sodium2.6 mg
Potassium72 mg
Calcium40 mg
Iron0.4 mg
Magnesium30 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0 mcg
Vitamin E3.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate17 mcg
Choline6.5 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 377. The excerpt below is the record exactly as published.
Macaroons. — Half a pound of almond paste, the whites of 3 eggs, Y« pound powdered sugar, the grated rind of Ys lemon, or 1 teaspoonf ul vanilla suga
Cook this with the app: pantry check, scaling, and the assistant.