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Spiced Macaroons
From The encyclopaedia of practical cookery, 1892
Serves 24
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
200Calories
5 gProtein
24 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories200 kcal
Protein5.4 g
Carbohydrates24 g
Fiber2.6 g
Sugars20 g
Total Fat10 g
Saturated Fat1 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol39 mg
Sodium16 mg
Potassium160 mg
Calcium60 mg
Iron0.9 mg
Magnesium53 mg
Phosphorus112 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C2.2 mg
Vitamin A17 mcg
Vitamin E5 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.7 mg
Folate14 mcg
Choline41 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 428. The excerpt below is the record exactly as published.
Spiced Macaroons. — Blanch Jib. of sweet almonds and pound them in a mortar, adding a little white of egg to prevent them oiling. Mix together four cloves, finely powdered, 1 saltspoonful of cinnamon, 1 dessert-spoonful each of finely-chopped candied orange- and lemon-peel, the grated rind of a lemon, and lib. of powdered white sugar, and gradually add to the pounded almonds in the mortar. Beat the whites of five eggs
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