Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
334
Calories
15g
Protein
19g
Fat
26g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart cream
- 1 pint milk
- 2 cups sugar
- 1 teaspoonful
- 1 cupful of almonds blanched
- one pint cream
- 3 cup pulverized sugar
- 4 eggs beaten stiff
- 2 dozen macaroons
Directions
1
One quart cream, 1 pint milk. lr/2 cups sugar, whites of 4 eggs beaten stiff, 1 teaspoonful or more of pistachio extract,
2
1 cupful of almonds blanched and powdered fine. Cream
3
should be partly frozen before nuts are added.
4
Minnie Lewis Fix en.
5
One pint cream, \T/2 dozen macaroons, 2-3 cup pulverized sugar. Whip cream stiff, roll macaroons and sugar together and stir in slowly. Pack in ice and salt 3 hours before serving.
By North End Club (Chicago, Ill.) ·
Recipe sourced from
internet_archive