Frenchdessert
Macaroons
From The confectioner's and pastry-cook's guide, or, Confectionery made easy ..., 1890
Omit the pieces of almond on top.
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
5381Calories
147 gProtein
666 gCarbs
266 gFat
Full nutrition (34 nutrients)
Calories5381 kcal
Protein147 g
Carbohydrates666 g
Fiber57 g
Sugars587 g
Total Fat266 g
Saturated Fat30 g
Monounsaturated Fat158 g
Polyunsaturated Fat63 g
Omega-30.2 g
Cholesterol1488 mg
Sodium579 mg
Potassium3888 mg
Calcium1451 mg
Iron24 mg
Magnesium1275 mg
Phosphorus2974 mg
Zinc19 mg
Copper5 mg
Manganese10 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E120 mg
Vitamin K1.2 mcg
Vitamin B61.3 mg
Vitamin B123.6 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)7 mg
Niacin (B3)17 mg
Folate388 mcg
Choline1412 mg
Caffeine0 mg
Water354 g
As published
This recipe was extracted from The confectioner's and pastry-cook's guide, or, Confectionery made easy ... (1890) by George Read, page 16. The excerpt below is the record exactly as published.
MACAROONS. One pound of sweet almonds, one pound and a quarter to one pound and three quarters of sugar, two table-spoonfuls of orange-flower water, and the whites of eight or ten eggs
Cook this with the app: pantry check, scaling, and the assistant.