Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From San Rafael cook book, 1906, 1906
Serves 24
Presented as published in 1906. 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
157Calories
4 gProtein
13 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories157 kcal
Protein4.5 g
Carbohydrates13 g
Fiber2 g
Sugars9.2 g
Total Fat9.7 g
Saturated Fat0.7 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat2.1 g
Cholesterol0 mg
Sodium0.2 mg
Potassium139 mg
Calcium48 mg
Iron0.7 mg
Magnesium49 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water4.1 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 80. The excerpt below is the record exactly as published.
MACAROONS — Mrs. W. F. Jones. Take 1 lb of almonds, shell and blanch in boiling water, dry and put through nut grinder, add 1 tablespoon of fresh rose water, or use other extracts if preferred. Beat the whites of 3 eggs very stiff; gently add Vz pound of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.