Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From Kentucky receipt book, 1903
Serves 10
Presented as published in 1903. 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
233Calories
6 gProtein
28 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories233 kcal
Protein6.1 g
Carbohydrates28 g
Fiber2.8 g
Sugars24 g
Total Fat12 g
Saturated Fat1.2 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol37 mg
Sodium15 mg
Potassium180 mg
Calcium67 mg
Iron1 mg
Magnesium63 mg
Phosphorus129 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E5.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate15 mcg
Choline41 mg
Caffeine0 mg
Water8.6 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 210. The excerpt below is the record exactly as published.
Macaroons. Half pound of sweet almonds, % pound of fine white sugar, whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.