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Tulles (Dessert Macaroons)
From The new century cookery book, 1901
Serves 8
Presented as published in 1901. 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
368Calories
14 gProtein
27 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories368 kcal
Protein14 g
Carbohydrates27 g
Fiber5.3 g
Sugars19 g
Total Fat25 g
Saturated Fat2.8 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.9 g
Omega-30 g
Cholesterol140 mg
Sodium54 mg
Potassium365 mg
Calcium136 mg
Iron2.2 mg
Magnesium119 mg
Phosphorus279 mg
Zinc1.8 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0.8 mcg
Vitamin C0 mg
Vitamin A60 mcg
Vitamin E11 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.6 mg
Folate36 mcg
Choline132 mg
Caffeine0 mg
Water31 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 534. The excerpt below is the record exactly as published.
Tulles (Dessert Macaroons). — -Pound three-quarters of a pound of peeled almonds with four ounces of sugar, add the whites of six eggs, and work into a coarse paste. Flavour with vanilla, and incorporate two or three stiffly whisked whites of eggs. Dress on a buttered baking-sheet like macaroons, with shreds of almonds on top of each. Dredge with caster sugar
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