Macaroons (German)
From The St. Mungo cookery book, 1904
Miss Helen Rankine, Edinburgh.
Presented as published in 1904. 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
4980Calories
138 gProtein
557 gCarbs
274 gFat
Full nutrition (34 nutrients)
Calories4980 kcal
Protein138 g
Carbohydrates557 g
Fiber59 g
Sugars475 g
Total Fat274 g
Saturated Fat28 g
Monounsaturated Fat167 g
Polyunsaturated Fat64 g
Omega-30.1 g
Cholesterol1116 mg
Sodium435 mg
Potassium3941 mg
Calcium1425 mg
Iron24 mg
Magnesium1308 mg
Phosphorus2858 mg
Zinc19 mg
Copper5.4 mg
Manganese12 mg
Vitamin D6 mcg
Vitamin C1.8 mg
Vitamin A480 mcg
Vitamin E124 mg
Vitamin K4.9 mcg
Vitamin B61.3 mg
Vitamin B122.7 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)6.6 mg
Niacin (B3)17 mg
Folate373 mcg
Choline1131 mg
Caffeine0 mg
Water250 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 61. The excerpt below is the record exactly as published.
MACAROONS (German). 6 whiles of eggs. | i Ihi graled almonds or i lb. castor sugar. I hazel nuts.
Cook this with the app: pantry check, scaling, and the assistant.