Frenchdessertvegetarianpescatariandairy-freesoy-freefish-freeshellfish-free
Macaroons, No. 1
From The economical cook book, 1905
Serves 14
Presented as published in 1905. 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
351Calories
11 gProtein
40 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories351 kcal
Protein11 g
Carbohydrates40 g
Fiber3.5 g
Sugars32 g
Total Fat17 g
Saturated Fat1.2 g
Monounsaturated Fat10 g
Polyunsaturated Fat3.6 g
Cholesterol0 mg
Sodium0.7 mg
Potassium239 mg
Calcium83 mg
Iron1.3 mg
Magnesium84 mg
Phosphorus164 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate0.9 mcg
Choline0 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 117. The excerpt below is the record exactly as published.
Macaroons, No. 1. Blanch a pound of almonds by pouring boiling water over them, and when the skin becomes loose, taking it off; then dry them thoroughly, and this should be done some hours before you use them ; then pound them, a few at a time, in a mortar, adding a little rose-water as you pound them, to prevent their oiling. When you have them all in a smooth paste, beat the whites of eight eggs with a pound of powdered sugar and a bablespoonful of flour, add the almonds and two more whites of eggs beaten light
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