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Swedish Macaroons

Name: Swedish Macaroons
Yield: 24 servings
Ingredients: 12 oz. shredded almonds; 4 oz. ground almonds; 4 oz. corn starch; 2 whole eggs; grated rind of 2 oranges; 1 lb. sugar

From The Cook County cook book, 1912

Serves 24

Recipe by Mrs. C. E. Nelson, Thornton, 111.

Presented as published in 1912. 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

209Calories

5 gProtein

27 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories209 kcal

Protein4.8 g

Carbohydrates27 g

Fiber2.3 g

Sugars20 g

Total Fat9.9 g

Saturated Fat0.7 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat1.8 g

Omega-30 g

Cholesterol16 mg

Sodium6.8 mg

Potassium144 mg

Calcium52 mg

Iron0.8 mg

Magnesium51 mg

Phosphorus102 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0.1 mcg

Vitamin C0.6 mg

Vitamin A6.7 mcg

Vitamin E3.7 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate10 mcg

Choline20 mg

Caffeine0 mg

Water6.2 g

Estimated from matched ingredients across 24 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 380. The excerpt below is the record exactly as published.

SWEDISH MACAROONS.— 12 oz. shredded almonds, 4 oz. ground almonds, 4 oz. corn starch, 2 whole eggs, grated rind of 2 oranges; sift 1 lb. sugar

Cook this with the app: pantry check, scaling, and the assistant.