Frenchdessertvegetarianpescatariandairy-freesoy-freefish-freeshellfish-free

Macaroons

Name: Macaroons
Yield: 4 servings
Cuisine: French
Ingredients: The whites of three eggs; one-half pound powdered sugar; one-half pound grated cocoanut; one-half pint rolled crackers; one teaspoonful extract bitter almond

From The Monmouth Baptist ladies' cook book, 1907

Serves 4

Presented as published in 1907. 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

427Calories

7 gProtein

75 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories427 kcal

Protein6.7 g

Carbohydrates75 g

Fiber0.7 g

Sugars58 g

Total Fat11 g

Saturated Fat2.8 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat4.6 g

Omega-30.5 g

Cholesterol140 mg

Sodium269 mg

Potassium89 mg

Calcium57 mg

Iron1.9 mg

Magnesium9.9 mg

Phosphorus148 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0.8 mcg

Vitamin C0 mg

Vitamin A60 mcg

Vitamin E1.3 mg

Vitamin K21 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.3 mg

Folate45 mcg

Choline113 mg

Caffeine0 mg

Water30 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 98. The excerpt below is the record exactly as published.

MACAROONS. Mrs. W. J. Sanborn. The whites of three eggs; beaten to a stiff froth, one- half pound powdered sugar, one-half pound grated cocoanut (or any other nuts), one-half pint rolled crackers, one teaspoonful extract bitter almond

Cook this with the app: pantry check, scaling, and the assistant.