Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 15
Moisten with water to remove from paper.
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
276Calories
4 gProtein
48 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories276 kcal
Protein4.2 g
Carbohydrates48 g
Fiber1.6 g
Sugars44 g
Total Fat7.7 g
Saturated Fat0.6 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.7 g
Cholesterol0 mg
Sodium0.9 mg
Potassium112 mg
Calcium39 mg
Iron0.6 mg
Magnesium39 mg
Phosphorus76 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water8.2 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 194. The excerpt below is the record exactly as published.
Macaroons Pour boiling water over half a pound of almonds, remove the skins, and plunge them into cold water. Drain thoroughly and put in the oven. When dry, pound them in a mortar until they become a paste, gradually adding the white of one egg. Then add one pound and a half of powdered sugar. Again pound thoroughly, gradually adding the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.