Frenchdessert
Macaroons
From The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts
Presented as published in 1900. 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
2742Calories
50 gProtein
476 gCarbs
78 gFat
Full nutrition (34 nutrients)
Calories2742 kcal
Protein50 g
Carbohydrates476 g
Fiber12 g
Sugars453 g
Total Fat78 g
Saturated Fat11 g
Monounsaturated Fat43 g
Polyunsaturated Fat17 g
Omega-30.1 g
Cholesterol744 mg
Sodium289 mg
Potassium1116 mg
Calcium405 mg
Iron8 mg
Magnesium318 mg
Phosphorus966 mg
Zinc5.9 mg
Copper1.2 mg
Manganese2.5 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)4.4 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water157 g
As published
This recipe was extracted from The frugal housewife, or, Housekeeper's and servant's guide, being a carefully selected assortment of useful family receipts, in cookery, confectionery, making wines, preserving, pickles, &c., with every necessary information connected with the above arts (1900), page 11. The excerpt below is the record exactly as published.
Macaroons. Blanch four ounces of almonds, and pound with four spoonfuls of orange flower water ; whisk the whites of four eggs to a froth, then mix it with a pound of sifted sugar
Cook this with the app: pantry check, scaling, and the assistant.