Macaroons, Almond
From Bread, cakes, and biscuits, 1902
Filberts, pistachios, or any nuts can be used for variety.
Presented as published in 1902. 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
3478Calories
130 gProtein
162 gCarbs
283 gFat
Full nutrition (34 nutrients)
Calories3478 kcal
Protein130 g
Carbohydrates162 g
Fiber71 g
Sugars62 g
Total Fat283 g
Saturated Fat22 g
Monounsaturated Fat179 g
Polyunsaturated Fat70 g
Omega-30 g
Cholesterol0 mg
Sodium6.2 mg
Potassium4157 mg
Calcium1526 mg
Iron21 mg
Magnesium1531 mg
Phosphorus2727 mg
Zinc18 mg
Copper5.8 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E145 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)6.8 mg
Niacin (B3)21 mg
Folate249 mcg
Choline295 mg
Caffeine0 mg
Water108 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 89. The excerpt below is the record exactly as published.
Macaroons, Almond. — Blanch and pound ilb. sweet and 4oz. bitter almonds, using a little egg white to prevent their oiling, and let them stand till next day. Now whisk three egg whites to a stiff froth, working in gradually, a vei’y little at a time, three full tablespoonfuls of sifted sugar, and when this is amalgamated add in lightly a teaspoonful of powdered cinnamon, mace, and nutmeg, all sifted together, and a teaspoonful of either rose or orange-flower water
Cook this with the app: pantry check, scaling, and the assistant.