Nut Macaroons
From The housewife's aid, 1950
Submitted by Mrs. Jack Skinner.
Presented as published in 1950. 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
3864Calories
99 gProtein
520 gCarbs
171 gFat
Full nutrition (34 nutrients)
Calories3864 kcal
Protein99 g
Carbohydrates520 g
Fiber36 g
Sugars457 g
Total Fat171 g
Saturated Fat20 g
Monounsaturated Fat101 g
Polyunsaturated Fat41 g
Omega-30.1 g
Cholesterol1116 mg
Sodium438 mg
Potassium2525 mg
Calcium943 mg
Iron16 mg
Magnesium809 mg
Phosphorus1974 mg
Zinc13 mg
Copper3.2 mg
Manganese6.4 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E76 mg
Vitamin K0.9 mcg
Vitamin B60.9 mg
Vitamin B122.7 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)4.7 mg
Niacin (B3)11 mg
Folate273 mcg
Choline1031 mg
Caffeine0 mg
Water243 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 24. The excerpt below is the record exactly as published.
NUT MACAROONS One pound powdered (pulverized) sugar, ¥% tb flour, 1 pint chopped nuts, whites of 6 eggs peaten stiff
Cook this with the app: pantry check, scaling, and the assistant.