Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From The Toronto Cook Book, 1915
Serves 24
Presented as published in 1915. 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
147Calories
4 gProtein
19 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories147 kcal
Protein3.8 g
Carbohydrates19 g
Fiber0.9 g
Sugars16 g
Total Fat6.9 g
Saturated Fat1 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol62 mg
Sodium25 mg
Potassium83 mg
Calcium42 mg
Iron0.6 mg
Magnesium27 mg
Phosphorus82 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E2.7 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate22 mcg
Choline54 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 49. The excerpt below is the record exactly as published.
Macaroons One-half pound sugar, one pound almond paste, rub to- gether while dry till very fine; then work to a soft paste that will drop easily with whites of eggs (about eight or nine eggs
Cook this with the app: pantry check, scaling, and the assistant.