Macaroons
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
440Calories
19 gProtein
15 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein19 g
Carbohydrates15 g
Fiber6.1 g
Sugars0.2 g
Total Fat34 g
Saturated Fat3.7 g
Monounsaturated Fat20 g
Polyunsaturated Fat7.3 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium499 mg
Calcium173 mg
Iron3.1 mg
Magnesium153 mg
Phosphorus384 mg
Zinc2.3 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.3 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 70. The excerpt below is the record exactly as published.
MACAROONS. 4 tsp. butter. 1 tbsp. flour. 1 tbsp. sugar. + tsp. baking powder. 1 tsp. egg. Salt. 2 tbsp. rolled oats. 4 drops vanilla. Cream the butter, add sugar and egg; beat well. Add rolled oats mixed with flour, baking powder and salt; drop from a teaspoon on a buttered baking sheet two inches apart. Bake in a slow oven 15 minutes. 113 : MACAROONS. 2 oz. almonds. 2 oz. fruit sugar. '$ white of egg (scant)
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