Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Macaroons
From Lessons in cooking through preparation of meals, 1912
Serves 10
Presented as published in 1912. 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
177Calories
4 gProtein
24 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories177 kcal
Protein3.9 g
Carbohydrates24 g
Fiber1.1 g
Sugars21 g
Total Fat7.7 g
Saturated Fat1.1 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol56 mg
Sodium24 mg
Potassium92 mg
Calcium48 mg
Iron0.6 mg
Magnesium31 mg
Phosphorus88 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A24 mcg
Vitamin E3.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline51 mg
Caffeine0 mg
Water15 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 168. The excerpt below is the record exactly as published.
Macaroons One half lb. almond paste, I c powdered sugar, whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.