Frenchdessert
Macaroons
From The handy dictionary of cookery, 1890
Presented as published in 1890. 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
2379Calories
76 gProtein
234 gCarbs
142 gFat
Full nutrition (34 nutrients)
Calories2379 kcal
Protein76 g
Carbohydrates234 g
Fiber35 g
Sugars182 g
Total Fat142 g
Saturated Fat11 g
Monounsaturated Fat90 g
Polyunsaturated Fat35 g
Omega-30 g
Cholesterol0 mg
Sodium4.5 mg
Potassium2081 mg
Calcium764 mg
Iron11 mg
Magnesium766 mg
Phosphorus1364 mg
Zinc8.9 mg
Copper2.9 mg
Manganese6.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E73 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)3.8 mg
Niacin (B3)10 mg
Folate125 mcg
Choline148 mg
Caffeine0 mg
Water142 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 63. The excerpt below is the record exactly as published.
Macaroons. This is a delicate almond biscuit and is made as follows: — Take eight ounces of sweet almonds and two ounces of bitter almonds, blanch, dry, chop and pound them, with the white of an egg not beaten, and six ounces of fine sugar ; add more white until the whites of five eggs
Cook this with the app: pantry check, scaling, and the assistant.