Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 18
Presented as published in 1907. 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
351Calories
7 gProtein
56 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories351 kcal
Protein7.1 g
Carbohydrates56 g
Fiber3.1 g
Sugars50 g
Total Fat13 g
Saturated Fat1 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol0 mg
Sodium1.3 mg
Potassium186 mg
Calcium68 mg
Iron1 mg
Magnesium68 mg
Phosphorus121 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E6.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate11 mcg
Choline13 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 50. The excerpt below is the record exactly as published.
MACAROONS. 2 lbs. powdered sugar 10 to 12 whites of eggs, 1 lb blanched and well-dried almonds
Cook this with the app: pantry check, scaling, and the assistant.