vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons a la Italienne
From The national course in home economics, 1917
Serves 24
Recipe by Mrs. T. J. Gaines.
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
353Calories
8 gProtein
52 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories353 kcal
Protein8.4 g
Carbohydrates52 g
Fiber2.7 g
Sugars48 g
Total Fat14 g
Saturated Fat1.7 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.2 g
Omega-30 g
Cholesterol109 mg
Sodium42 mg
Potassium203 mg
Calcium76 mg
Iron1.4 mg
Magnesium63 mg
Phosphorus164 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A47 mcg
Vitamin E5.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate22 mcg
Choline96 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 178. The excerpt below is the record exactly as published.
iACAROONS A LA ITALIENNE. Pound one pound of Jordan almonds (to be obtained at confectioner's) quite fine with the whites of four eggs, add two and one-half pounds of sifted loaf sugar and rub them well together in a mortar. Add by degrees ten more whites, working them well as you put them in. Put the mixture into a tunnel and drop them on paper in pieces the size of a walnut. Cut three blanched almonds
Cook this with the app: pantry check, scaling, and the assistant.