Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From Banquets of the nations, 1911
Serves 16
Pound almonds with rose water.
Presented as published in 1911. 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
305Calories
8 gProtein
34 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories305 kcal
Protein7.7 g
Carbohydrates34 g
Fiber3.2 g
Sugars28 g
Total Fat16 g
Saturated Fat1.5 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat3.4 g
Omega-30 g
Cholesterol47 mg
Sodium18 mg
Potassium227 mg
Calcium82 mg
Iron1.3 mg
Magnesium75 mg
Phosphorus168 mg
Zinc1 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate5.9 mcg
Choline37 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 17. The excerpt below is the record exactly as published.
Macaroons.) Take one pound of almonds, blanched and pounded, and one pound of sugar. Melt the sugar and almonds over the fire till quite a tough jelly. Then have ready the whites of four eggs beaten to a froth, whip together IS BANQUETS OF THE NATIONS when cold. Dust some fine cinnamon over, first putting a small piece of preserved citron on every cake. When pounding the almonds add a spoonful of rose water
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