Macaroons
From Purity flour cookbook, 1917
Presented as published in 1917. 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
1420Calories
46 gProtein
158 gCarbs
76 gFat
Full nutrition (33 nutrients)
Calories1420 kcal
Protein46 g
Carbohydrates158 g
Fiber13 g
Sugars137 g
Total Fat76 g
Saturated Fat9.7 g
Monounsaturated Fat38 g
Polyunsaturated Fat24 g
Cholesterol0 mg
Sodium30 mg
Potassium1087 mg
Calcium143 mg
Iron7.1 mg
Magnesium258 mg
Phosphorus578 mg
Zinc5 mg
Copper1.8 mg
Manganese3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E13 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)19 mg
Folate369 mcg
Choline81 mg
Caffeine0 mg
Water62 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 28. The excerpt below is the record exactly as published.
MACAROONS i package seeded raisins, chopped. i cup chopped peanuts. 1 cup powdered sugar. 2 tablespoons Purity Flour. Stiffly beaten whites of 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.