Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From The home cook book, 1905
Serves 8
Wet the paper after baking to remove macaroons easily.
Presented as published in 1905. 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
223Calories
5 gProtein
35 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories223 kcal
Protein4.6 g
Carbohydrates35 g
Fiber1.4 g
Sugars31 g
Total Fat7.9 g
Saturated Fat0.7 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.6 g
Cholesterol0 mg
Sodium3 mg
Potassium89 mg
Calcium49 mg
Iron0.5 mg
Magnesium37 mg
Phosphorus73 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.8 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate21 mcg
Choline8.1 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 176. The excerpt below is the record exactly as published.
MACAROONS Home-made macaroons cost much less than when bought in a bakery — then you know they are fresh. On a large plat- ter put three-eighths of a pound of powdered sugar (sifted), half a pound of almond paste and add gradually the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.