Macaroons

Name: Macaroons
Ingredients: The whites of three eggs; half a pound of powdered sugar; half a pound of desiccated cocoa-nut; half a pint rolled and sifted crackers; one teaspoonful extract of bitter almond

From Six little cooks, 1910

Presented as published in 1910. 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

2844Calories

33 gProtein

408 gCarbs

126 gFat

Full nutrition (34 nutrients)

Calories2844 kcal

Protein33 g

Carbohydrates408 g

Fiber13 g

Sugars330 g

Total Fat126 g

Saturated Fat83 g

Monounsaturated Fat17 g

Polyunsaturated Fat19 g

Omega-31.8 g

Cholesterol558 mg

Sodium1671 mg

Potassium1119 mg

Calcium263 mg

Iron12 mg

Magnesium153 mg

Phosphorus833 mg

Zinc6.7 mg

Copper1 mg

Manganese6.3 mg

Vitamin D3 mcg

Vitamin C1.6 mg

Vitamin A240 mcg

Vitamin E6 mg

Vitamin K83 mcg

Vitamin B60.9 mg

Vitamin B121.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.3 mg

Niacin (B3)6.3 mg

Folate197 mcg

Choline496 mg

Caffeine0 mg

Water149 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 59. The excerpt below is the record exactly as published.

MACAROONS. The whites of three eggs beaten to a stiff froth, half a pound of powdered sugar, half a pound desiccated cocoa- nut, half a pint rolled and sifted crackers, one teaspoonful extract of bitter almond

Cook this with the app: pantry check, scaling, and the assistant.