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Macaroons of Sweet Almonds
From European and American cuisine, 1914
Serves 24
Cover with a damp towel while pressing.
Presented as published in 1914. 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
146Calories
3 gProtein
23 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories146 kcal
Protein3.2 g
Carbohydrates23 g
Fiber1 g
Sugars18 g
Total Fat4.9 g
Saturated Fat0.4 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.1 g
Cholesterol0 mg
Sodium0.5 mg
Potassium90 mg
Calcium25 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate3.8 mcg
Choline0 mg
Caffeine0 mg
Water7.9 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 375. The excerpt below is the record exactly as published.
Macaroons of Sweet Almonds.— Blanch, dry, and grind fine 7, pound of almonds, put them into a bowl, add 1 pound powdered sugar, and gradually the whites of 4 or 6 eggs ; work the paste with the hand until smooth, flavor either with lemon rind or vanilla sugar, put the paste into a pastry bag, press small portions on sheets of paper 1 inch apart. Put a damp towel over the macaroons, press 666 CAKES, TORTEN, Etc. whites of 2 of the eggs ; add last 2 ounces of flour sifted with % teaspoonful of cream of tartar.
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