vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Macaroons in Sherry
From How we cook in Tennessee .., 1906
Serves 1
Recipe attributed to Miss Guy Leeper.
Presented as published in 1906. 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
486Calories
20 gProtein
61 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories486 kcal
Protein20 g
Carbohydrates61 g
Fiber0 g
Sugars53 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium1195 mg
Potassium346 mg
Calcium99 mg
Iron3.3 mg
Magnesium34 mg
Phosphorus321 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate72 mcg
Choline449 mg
Caffeine0 mg
Water254 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 106. The excerpt below is the record exactly as published.
third pint sherry, four tablespoons of sugar, whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.