vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Peanut Macaroons
From Boston Cooking-School cook book, 1896
Serves 4
Presented as published in 1896. 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
No method was recorded for this recipe.
Nutrition per serving
127Calories
4 gProtein
15 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories127 kcal
Protein4.4 g
Carbohydrates15 g
Fiber1 g
Sugars13 g
Total Fat6 g
Saturated Fat0.8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.9 g
Cholesterol0 mg
Sodium2.4 mg
Potassium87 mg
Calcium11 mg
Iron0.6 mg
Magnesium20 mg
Phosphorus45 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate29 mcg
Choline6.3 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 291. The excerpt below is the record exactly as published.
PEANUT MACAROONS 1 egg white 5 tablespoons finely chopped peanuts 14 cup fine granulated sugar 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.