Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
285Calories
8 gProtein
35 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories285 kcal
Protein8 g
Carbohydrates35 g
Fiber3.5 g
Sugars29 g
Total Fat14 g
Saturated Fat1.1 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium0.9 mg
Potassium208 mg
Calcium77 mg
Iron1.1 mg
Magnesium77 mg
Phosphorus136 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E7.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate12 mcg
Choline15 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 22. The excerpt below is the record exactly as published.
Macaroons Blanch one half pound of sweet almonds; pound them fine with a little rose water. Beat very stiff the whites of three eggs, and stir in one half pound of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.