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Pistachio Macaroons
From Cassell's dictionary of cookery, 1892
Serves 20
Time to bake is about twenty minutes.
Presented as published in 1892. 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
142Calories
4 gProtein
11 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories142 kcal
Protein4.3 g
Carbohydrates11 g
Fiber1.9 g
Sugars6.4 g
Total Fat9.4 g
Saturated Fat0.4 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium0.2 mg
Potassium167 mg
Calcium38 mg
Iron0.7 mg
Magnesium38 mg
Phosphorus97 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E2.5 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate4.4 mcg
Choline5.2 mg
Caffeine0 mg
Water2.1 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1231. The excerpt below is the record exactly as published.
Pistachio Macaroons. — Blanch seven ounces of pistachios and seven ounces of Jordan almonds, and pound them in a mortar to a smooth paste, adding the white of an egg —a few drops at a time. Put with these ingredients a quarter of a pound of pounded sugar, a table- spoonful of cura9oa, and a tea-spoonful of spinach juice
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