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Macaroons (Macarons) a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 12
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
185Calories
3 gProtein
29 gCarbs
7 gFat
Full nutrition (35 nutrients)
Calories185 kcal
Protein3.4 g
Carbohydrates29 g
Fiber0.9 g
Sugars26 g
Total Fat6.5 g
Saturated Fat0.9 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol47 mg
Sodium34 mg
Potassium79 mg
Calcium54 mg
Iron0.6 mg
Magnesium27 mg
Phosphorus93 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E2.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate22 mcg
Choline42 mg
Caffeine0 mg
Alcohol0.4 g
Water13 g
Estimated from matched ingredients across 12 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.
caroons ( 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.