vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From Royal Victoria cook book, 1900
Serves 1
Recipe attributed to Mrs. REDDITT.
Presented as published in 1900. 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
924Calories
13 gProtein
202 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories924 kcal
Protein13 g
Carbohydrates202 g
Fiber0 g
Sugars201 g
Total Fat10 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium144 mg
Potassium144 mg
Calcium58 mg
Iron1.9 mg
Magnesium13 mg
Phosphorus198 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water77 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 57. The excerpt below is the record exactly as published.
MACAROONS.—-Whites of 2 eggs beaten stiff, 1 small cup granulated sugar added, 14 small cups cocoanut added to these. If the cocoanut is shredded chop it a little. Put this mixture in a double boiler and heat through. Have ready buttered paper on your pans, and.as soon as you take off the mixture from the stove add 14 teaspoons corn starch, + teaspoon bitter almond essence.
Cook this with the app: pantry check, scaling, and the assistant.