Macaroons
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
1284Calories
36 gProtein
161 gCarbs
57 gFat
Full nutrition (21 nutrients)
Calories1284 kcal
Protein36 g
Carbohydrates161 g
Fiber11 g
Sugars141 g
Total Fat57 g
Sodium2.4 mg
Potassium759 mg
Calcium265 mg
Iron3.7 mg
Magnesium285 mg
Phosphorus581 mg
Zinc3.2 mg
Copper1.1 mg
Manganese2.1 mg
Vitamin B60.1 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.5 mg
Folate43 mcg
Water57 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 49. The excerpt below is the record exactly as published.
MACAROONS Ingredients The whites of two eggs. One dessertspoonful of orange A quarter of a pound of ground flower water. almonds. A few whole almonds. Five ounces of castor sugar
Cook this with the app: pantry check, scaling, and the assistant.