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Nut Macaroons
From The national course in home economics, 1917
Serves 4
Delicious.
Presented as published in 1917. 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
335Calories
5 gProtein
31 gCarbs
22 gFat
Full nutrition (30 nutrients)
Calories335 kcal
Protein4.6 g
Carbohydrates31 g
Fiber1.6 g
Sugars26 g
Total Fat22 g
Saturated Fat1.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat15 g
Cholesterol0.3 mg
Sodium2 mg
Potassium140 mg
Calcium33 mg
Iron0.7 mg
Magnesium44 mg
Phosphorus116 mg
Zinc0.9 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0.3 mcg
Caffeine0 mg
Water5.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 240. The excerpt below is the record exactly as published.
hickory nuts, pecans or walnuts; make frosting as for cakes
Cook this with the app: pantry check, scaling, and the assistant.