Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From The "A1" cookery book, 1901
Serves 12
Presented as published in 1901. 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
164Calories
6 gProtein
14 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein5.6 g
Carbohydrates14 g
Fiber2.4 g
Sugars10 g
Total Fat11 g
Saturated Fat1.1 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium156 mg
Calcium58 mg
Iron0.9 mg
Magnesium53 mg
Phosphorus116 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate14 mcg
Choline47 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 88. The excerpt below is the record exactly as published.
Macaroons. — lb. sweet almonds, ^ lb. sifted sugar, the 132 CAKES. whites of 3 eggs, wafer-paper. Blanch, skin, and dry the almonds, pound them well with a little orange-flower water or plain water
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