Soup Macaroons (Suppenmakronen)
From German cookery for the English kitchen, 1906
A nice addition to Wine, Beer, Fruit, and Milk Soups.
Presented as published in 1906. 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
2404Calories
82 gProtein
237 gCarbs
137 gFat
Full nutrition (34 nutrients)
Calories2404 kcal
Protein82 g
Carbohydrates237 g
Fiber31 g
Sugars131 g
Total Fat137 g
Saturated Fat15 g
Monounsaturated Fat80 g
Polyunsaturated Fat34 g
Omega-30.4 g
Cholesterol564 mg
Sodium878 mg
Potassium2069 mg
Calcium948 mg
Iron16 mg
Magnesium668 mg
Phosphorus1561 mg
Zinc10 mg
Copper2.6 mg
Manganese5.8 mg
Vitamin D3 mcg
Vitamin C0.3 mg
Vitamin A241 mcg
Vitamin E60 mg
Vitamin K15 mcg
Vitamin B60.7 mg
Vitamin B121.5 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)3.8 mg
Niacin (B3)16 mg
Folate313 mcg
Choline580 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from German cookery for the English kitchen (1906) by Ella Oswald, page 14. The excerpt below is the record exactly as published.
Whites of 3 eggs. 4 oz. castor sugar. 2 oz. sweet almonds. 6 bitter almonds. 5 oz. grated roll
Cook this with the app: pantry check, scaling, and the assistant.