Frenchdessertvegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Macaroons
From The Hotel St. Francis cook book, 1919
Serves 12
Presented as published in 1919. 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
358Calories
7 gProtein
56 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories358 kcal
Protein6.6 g
Carbohydrates56 g
Fiber1.8 g
Sugars51 g
Total Fat13 g
Saturated Fat1.8 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol93 mg
Sodium40 mg
Potassium155 mg
Calcium80 mg
Iron1.1 mg
Magnesium52 mg
Phosphorus148 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E5.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.6 mg
Folate40 mcg
Choline84 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 257. The excerpt below is the record exactly as published.
Macaroons. Mix one pound of almond paste with one pound of powdered sugar. Add the whites of six eggs and a spoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.