Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From The New century cook book, 1899
Serves 10
Presented as published in 1899. 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
251Calories
7 gProtein
27 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories251 kcal
Protein6.8 g
Carbohydrates27 g
Fiber2.4 g
Sugars23 g
Total Fat13 g
Saturated Fat1.3 g
Monounsaturated Fat7.6 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol56 mg
Sodium22 mg
Potassium187 mg
Calcium66 mg
Iron1.1 mg
Magnesium60 mg
Phosphorus144 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate7.1 mcg
Choline44 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The New century cook book (1899), page 66. The excerpt below is the record exactly as published.
Macaroons. Soak one-half pound almonds in hot water until the skins rub off and pound fine; beat whites of three eggs stiff with one- half pound white suga
Cook this with the app: pantry check, scaling, and the assistant.