Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From The Institute cook book, 1913
Serves 10
Presented as published in 1913. 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
329Calories
7 gProtein
50 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories329 kcal
Protein6.7 g
Carbohydrates50 g
Fiber2.8 g
Sugars46 g
Total Fat13 g
Saturated Fat1.3 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol56 mg
Sodium22 mg
Potassium189 mg
Calcium70 mg
Iron1.1 mg
Magnesium63 mg
Phosphorus139 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate17 mcg
Choline56 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 118. The excerpt below is the record exactly as published.
MACAROONS 1/2 poimd shelled almonds 1 pound pulverized sugar 1 teaspoon vanilla Whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.