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Walnut Macaroons

Name: Walnut Macaroons
Yield: 6 servings
Ingredients: One-half pint brown sugar; 14 pint walnut meats, chopped fine; 3 even tablespoons flour; 1-3 teaspoon salt; 2 eggs

From The Henderson cook book, 1914

Serves 6

— Miss Julia Cooper.

Presented as published in 1914. 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

191Calories

5 gProtein

39 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories191 kcal

Protein4.9 g

Carbohydrates39 g

Fiber0 g

Sugars36 g

Total Fat2.1 g

Saturated Fat0.6 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol69 mg

Sodium168 mg

Potassium110 mg

Calcium41 mg

Iron1.2 mg

Magnesium8.8 mg

Phosphorus61 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A27 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate16 mcg

Choline50 mg

Caffeine0 mg

Water21 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 55. The excerpt below is the record exactly as published.

WALNUT MACAROONS. One-half pint brown sugar, 14 pint walnut meats, chopped fine, 3 even tablespoons flour, 1-3 teaspoon salt, 2 eggs

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