vegetarianpescatariandairy-freenut-freesoy-freefish-freeshellfish-free
Orange Macaroons
From Fruit recipes, 1907
Serves 1
Try them well as they will not brown.
Presented as published in 1907. 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
809Calories
28 gProtein
133 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories809 kcal
Protein28 g
Carbohydrates133 g
Fiber0 g
Sugars114 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium286 mg
Potassium310 mg
Calcium118 mg
Iron4.9 mg
Magnesium31 mg
Phosphorus421 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)1.7 mg
Folate132 mcg
Choline588 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 91. The excerpt below is the record exactly as published.
ORANGE MACAROONS Rub lump sugar on orange rind then roll the sugar and add sufficient powdered sugar to make in all one-fourth pound. Have whipped very stiff the whites, then add yolks of four eggs and beat in the sugar with the strained juice of the orange and three heaping tablespoons of flour
Cook this with the app: pantry check, scaling, and the assistant.