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Nut Macaroons

Name: Nut Macaroons
Yield: 8 servings
Ingredients: Whites 2 eggs; 2 cups pecan-nuts, finely chopped; 2 cups brown sugar; 1/2 teaspoon salt

From Scientific cooking with scientific methods, 1911

Serves 8

Presented as published in 1911. 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

431Calories

4 gProtein

58 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories431 kcal

Protein4.4 g

Carbohydrates58 g

Fiber2.8 g

Sugars55 g

Total Fat22 g

Saturated Fat2.2 g

Monounsaturated Fat13 g

Polyunsaturated Fat6.6 g

Omega-30 g

Cholesterol47 mg

Sodium179 mg

Potassium212 mg

Calcium73 mg

Iron1.4 mg

Magnesium42 mg

Phosphorus109 mg

Zinc1.5 mg

Copper0.4 mg

Manganese1.4 mg

Vitamin D0.3 mcg

Vitamin C0.3 mg

Vitamin A21 mcg

Vitamin E0.5 mg

Vitamin K1.1 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate13 mcg

Choline50 mg

Caffeine0 mg

Water11 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 131. The excerpt below is the record exactly as published.

Nut Macaroons. Whites 2 eggs. 2 cups pecan-nuts, finely 2 cups brown sugar

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