Frenchdessert
Macaroons
From What to eat, how to serve it, 1891
These little cakes are delicious and so easily made that it is strange they are not more generally manufactured at home.
Presented as published in 1891. 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
1695Calories
28 gProtein
280 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories1695 kcal
Protein28 g
Carbohydrates280 g
Fiber8.2 g
Sugars256 g
Total Fat57 g
Saturated Fat7.6 g
Monounsaturated Fat34 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol372 mg
Sodium161 mg
Potassium676 mg
Calcium351 mg
Iron4.6 mg
Magnesium233 mg
Phosphorus637 mg
Zinc3.8 mg
Copper0.9 mg
Manganese1.5 mg
Vitamin D2 mcg
Vitamin C0.2 mg
Vitamin A160 mcg
Vitamin E24 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.2 mg
Niacin (B3)2.5 mg
Folate171 mcg
Choline342 mg
Caffeine0 mg
Water101 g
As published
This recipe was extracted from What to eat, how to serve it (1891) by Christine Terhune Herrick, page 40. The excerpt below is the record exactly as published.
Macaroons. Cocoa. Turkey Hash, — Eemove the meat from the bones of a turkey, and cut it into neat bits ; stir two cups of this into two cups of white sauce ; season to* taste. Make the stuffing of the turkey into neat cakes, fry them, and ar- range them on the dish around the hash. Macaroons. — One and a half cups pow- dered sugar, whites of two eggs, six ounces almond paste
Cook this with the app: pantry check, scaling, and the assistant.