vegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Macaroons (Macarons) a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 10
Can also be made through a fluted tube like little rosettes with a little piece of candied cherry in the centre.
Presented as published in 1918. 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
222Calories
4 gProtein
35 gCarbs
8 gFat
Full nutrition (35 nutrients)
Calories222 kcal
Protein4.1 g
Carbohydrates35 g
Fiber1.1 g
Sugars31 g
Total Fat7.8 g
Saturated Fat1.1 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol56 mg
Sodium41 mg
Potassium95 mg
Calcium64 mg
Iron0.8 mg
Magnesium32 mg
Phosphorus112 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)0.4 mg
Folate26 mcg
Choline51 mg
Caffeine0 mg
Alcohol0.5 g
Water16 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 599. The excerpt below is the record exactly as published.
Macaroons ( Macarons ) a la Ericsson Hammond Half pound almond paste, half pound sugar, one tablespoon brandy, two tablespoons flour, whites of three eggs, half teaspoon Royal baking powder
Cook this with the app: pantry check, scaling, and the assistant.