Nut Macaroons
From The Gertrude Bobbitt Circle cook book, 1948
Mrs. W. M. Eagle
Presented as published in 1948. 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
2243Calories
55 gProtein
280 gCarbs
113 gFat
Full nutrition (34 nutrients)
Calories2243 kcal
Protein55 g
Carbohydrates280 g
Fiber28 g
Sugars232 g
Total Fat113 g
Saturated Fat8.6 g
Monounsaturated Fat72 g
Polyunsaturated Fat28 g
Omega-30 g
Cholesterol0 mg
Sodium6.9 mg
Potassium1672 mg
Calcium613 mg
Iron8.8 mg
Magnesium613 mg
Phosphorus1095 mg
Zinc7.1 mg
Copper2.4 mg
Manganese5 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)2.9 mg
Niacin (B3)8.5 mg
Folate106 mcg
Choline118 mg
Caffeine0 mg
Water63 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 27. The excerpt below is the record exactly as published.
NUT MACAROONS 2 egg whites % lb. powdered sugar V2 tablespoon flour Pinch of salt ^2 lb. chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.