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Macaroons from Almond Paste
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 20
Presented as published in 1907. 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
218Calories
3 gProtein
39 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories218 kcal
Protein3 g
Carbohydrates39 g
Fiber1.1 g
Sugars37 g
Total Fat6.4 g
Saturated Fat0.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Cholesterol0 mg
Sodium2.3 mg
Potassium72 mg
Calcium39 mg
Iron0.4 mg
Magnesium30 mg
Phosphorus59 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate17 mcg
Choline6.5 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 50. The excerpt below is the record exactly as published.
MACAROONS FROM ALMOND PASTE. I lb. almond paste 6 or 7 whites of eggs I lb. 4 ozs. coarse powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.