Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
White Macaroons
From The encyclopaedia of practical cookery, 1892
Serves 10
Let cool before serving.
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
292Calories
8 gProtein
34 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein7.8 g
Carbohydrates34 g
Fiber3.2 g
Sugars29 g
Total Fat15 g
Saturated Fat1 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol37 mg
Sodium15 mg
Potassium215 mg
Calcium78 mg
Iron1.2 mg
Magnesium76 mg
Phosphorus160 mg
Zinc1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E4.5 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate16 mcg
Choline38 mg
Caffeine0 mg
Water8.9 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 429. The excerpt below is the record exactly as published.
White Macaroons.— Sift lOoz. of crushed loaf sugar into a basin, and mix in with a wooden spoon Goz. of blanched sweet almonds cut into shreds crosswise, 4oz. of ground For details respecting Culinary Processes, Utensils, Sauces, <Sce., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 897 Macaroons — continued. almonds, a small quantity of essence of noyau, and, lastly, the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.