vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Peanut Macaroons
From Boston Cooking-School cook book, 1896
Serves 3
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
Nutrition per serving
165Calories
5 gProtein
20 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories165 kcal
Protein5.2 g
Carbohydrates20 g
Fiber1.4 g
Sugars18 g
Total Fat7.9 g
Saturated Fat1 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat2.5 g
Cholesterol0 mg
Sodium3.2 mg
Potassium116 mg
Calcium15 mg
Iron0.7 mg
Magnesium27 mg
Phosphorus60 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E1.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate38 mcg
Choline8.4 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 3 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.