Frenchdessert
Macaroons
From Easy dishes for small incomes, or, The housewife's guide to practical cookery, 1906
Presented as published in 1906. 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
1379Calories
49 gProtein
139 gCarbs
76 gFat
Full nutrition (34 nutrients)
Calories1379 kcal
Protein49 g
Carbohydrates139 g
Fiber14 g
Sugars119 g
Total Fat76 g
Saturated Fat11 g
Monounsaturated Fat43 g
Polyunsaturated Fat18 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium1109 mg
Calcium418 mg
Iron7.8 mg
Magnesium331 mg
Phosphorus941 mg
Zinc6.1 mg
Copper1.3 mg
Manganese2.5 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E31 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)2.2 mg
Niacin (B3)4.3 mg
Folate144 mcg
Choline647 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 38. The excerpt below is the record exactly as published.
MACAROONS Ingredients : Quarter of a pound of finely Sifted Sugar Whites of Four Eggs Four ounces of Jordan Almonds One tablespoonful of Rose Water Wafer Paper.
Cook this with the app: pantry check, scaling, and the assistant.