vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Swiss Macaroons
From The encyclopaedia of practical cookery, 1892
Serves 16
Leave space between cakes as they will spread.
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
316Calories
8 gProtein
36 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories316 kcal
Protein7.8 g
Carbohydrates36 g
Fiber4.4 g
Sugars30 g
Total Fat18 g
Saturated Fat1.3 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.4 g
Omega-30 g
Cholesterol0 mg
Sodium0.6 mg
Potassium260 mg
Calcium96 mg
Iron1.3 mg
Magnesium96 mg
Phosphorus170 mg
Zinc1.1 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E9.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate16 mcg
Choline18 mg
Caffeine0 mg
Water4.3 g
Estimated from matched ingredients across 16 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.
Swiss Macaroons. — (1) Blanch and chop lib. of sw eet and 4oz. of bitter almonds ; put them on a dish or sheet of paper, mix Jib. of caster sugar with them, and put them into a cool oven. When lightly browned, put the almonds into a basin, and mix with them ljlb. more caster sugar and a sufficient quantity of well-whisked whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.