Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From Lessons in cooking through preparation of meals, 1912
Serves 8
Fifteen minutes' baking will make a soft macaroon, twenty minutes' a brittle one.
Presented as published in 1912. 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
221Calories
5 gProtein
30 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories221 kcal
Protein4.9 g
Carbohydrates30 g
Fiber1.4 g
Sugars27 g
Total Fat9.6 g
Saturated Fat1.3 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol70 mg
Sodium30 mg
Potassium115 mg
Calcium59 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus110 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E4 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate30 mcg
Choline63 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 68. The excerpt below is the record exactly as published.
Macaroons Work together ^ lb almond paste and i c powdered sugar. Then add gradually the whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.