Macaroons (No. 2)

Name: Macaroons (No. 2)
Ingredients: 2 eggs whites; 1 level coffeecup powdered sugar; % pound sweet almonds

From The Raleigh cook book, 1907

Pecan meats can be used in the place of almonds.

Presented as published in 1907. 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

1346Calories

55 gProtein

50 gCarbs

113 gFat

Full nutrition (34 nutrients)

Calories1346 kcal

Protein55 g

Carbohydrates50 g

Fiber28 g

Sugars9.9 g

Total Fat113 g

Saturated Fat8.6 g

Monounsaturated Fat72 g

Polyunsaturated Fat28 g

Omega-30 g

Cholesterol0 mg

Sodium2.3 mg

Potassium1662 mg

Calcium610 mg

Iron8.4 mg

Magnesium612 mg

Phosphorus1091 mg

Zinc7.1 mg

Copper2.3 mg

Manganese4.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E58 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.8 mg

Niacin (B3)8.2 mg

Folate100 mcg

Choline118 mg

Caffeine0 mg

Water62 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 34. The excerpt below is the record exactly as published.

Macaroons (No. 2).—2 eggs whites; 1 level coffeecup powdered sugar; % pound sweet almonds

Cook this with the app: pantry check, scaling, and the assistant.