Macaroons
From Aunt Sammy's radio recipes, 1926
This recipe makes about 2 dozen macaroons.
Presented as published in 1926. 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
1313Calories
9 gProtein
249 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories1313 kcal
Protein9.3 g
Carbohydrates249 g
Fiber4.5 g
Sugars244 g
Total Fat36 g
Saturated Fat31 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium846 mg
Potassium343 mg
Calcium18 mg
Iron2 mg
Magnesium51 mg
Phosphorus106 mg
Zinc1.8 mg
Copper0.3 mg
Manganese2.5 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.5 mg
Folate7.9 mcg
Choline19 mg
Caffeine0 mg
Water66 g
As published
This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 32. The excerpt below is the record exactly as published.
MACAROONS 2 egg whites. 1 cup sugar. 2 cups of a flaked toasted breakfast food. ^teaspoon salt. 1 cup shredded coconut. Almond flavoring
Cook this with the app: pantry check, scaling, and the assistant.