Macaroons
From The new practical cookery guide, 1913
Adjust baking time for desired texture.
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
5641Calories
150 gProtein
712 gCarbs
254 gFat
Full nutrition (34 nutrients)
Calories5641 kcal
Protein150 g
Carbohydrates712 g
Fiber42 g
Sugars639 g
Total Fat254 g
Saturated Fat7.8 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.8 g
Omega-30.1 g
Cholesterol930 mg
Sodium365 mg
Potassium3383 mg
Calcium1199 mg
Iron19 mg
Magnesium1170 mg
Phosphorus2817 mg
Zinc16 mg
Copper4.6 mg
Manganese8.3 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A400 mcg
Vitamin E2.6 mg
Vitamin K0.8 mcg
Vitamin B60.9 mg
Vitamin B122.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)4.5 mg
Niacin (B3)18 mg
Folate289 mcg
Choline735 mg
Caffeine0 mg
Water210 g
As published
This recipe was extracted from The new practical cookery guide (1913) by E. Seurre, page 179. The excerpt below is the record exactly as published.
Macaroons — lib. of ground almonds, 141b. fine sugar, five to six whites
Cook this with the app: pantry check, scaling, and the assistant.