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Nut Macaroons
From The Institute cook book, 1913
Serves 10
Presented as published in 1913. 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
235Calories
6 gProtein
28 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein6.1 g
Carbohydrates28 g
Fiber2.8 g
Sugars23 g
Total Fat12 g
Saturated Fat1.2 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat3 g
Omega-30 g
Cholesterol37 mg
Sodium15 mg
Potassium181 mg
Calcium67 mg
Iron1.1 mg
Magnesium63 mg
Phosphorus129 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E5.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.9 mg
Folate15 mcg
Choline41 mg
Caffeine0 mg
Water8.7 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 119. The excerpt below is the record exactly as published.
NUT MACAROONS 1 grated cocoanut V2 cup flour 1/2 its weight in sugar White of 1 egg Mix the cocoanut thoroughly with the sugar and flour; add the white of the egg, well beaten, and work the paste carefully. RoU it into balls the size of a nutmeg and lay them on buttered paper. Bake fifteen or twenty minutes in a slow oven. NUT MACAROONS Whites of 2 eggs Vz tablespoon flour i/i pound pov?dered sugar Pinch of salt V2 pound chopped nuts
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