Scottish Macaroons
From Student's manual in household arts, 1915
Presented as published in 1915. 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
1664Calories
37 gProtein
346 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1664 kcal
Protein37 g
Carbohydrates346 g
Fiber14 g
Sugars203 g
Total Fat23 g
Saturated Fat4.3 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol388 mg
Sodium3098 mg
Potassium632 mg
Calcium1198 mg
Iron45 mg
Magnesium184 mg
Phosphorus941 mg
Zinc6 mg
Copper0.7 mg
Manganese4.7 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.8 mg
Vitamin K2 mcg
Vitamin B60.8 mg
Vitamin B120.9 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)17 mg
Folate216 mcg
Choline355 mg
Caffeine0 mg
Water100 g
As published
This recipe was extracted from Student's manual in household arts (1915) by Martha L. Metcalf, page 51. The excerpt below is the record exactly as published.
i t. salt i C. milk 1 t. lemon juice C. chopped peanuts 1. Mix by cake method of mixing. Mixture should be a stiff drop batter. Peanut Cookies '• 4 T. butter iC. sugar 2 eggs 2 C. flour 1 CAKE MIXTURES AND PUDDINGS 247 2. Drop by teaspoonfuls on greased baking sheet, keeping cookies one inch apart. 3. Place one-half of a peanut on top of each and bake in a moderate oven about fifteen minutes. - Note. — Three cups of peanuts in the shell will make about one cupful of Shelled peanuts. Scottish Macaroons. 2 eggs i t. salt 1 C. sugar 1 t. baking powder 1 C. rolled oats f T. butter (melted) ^ C. cream of wheat or i C. shredded cocoanut
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