Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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 pound of pulverized sugar
- one pound of sugar
- a pound of sweet almonds blanched
- five eggs
- three eggs beaten very light
Directions
MRS. JENNIE CARPENTER.
Three-fourths of a pound of sweet almonds blanched and cut fine, one pound of pulverized sugar and the whites of five eggs. Beat the whites to a stiff froth, stir in the sugar then the almonds, and drop on white buttered paper in small cakes, making them cone shaped. Place them in a cool oven until they can be remov- ed from the paper without breaking.
MACAROONS.
MRS. J. CARPENTER.
One and a fourth pounds of almonds blanched and pounded with a little rose water, one pound of sugar and the whites of three eggs beaten very light. Add the sugar gradually, stirring all the time, then the almonds, and make them up with a teaspoon. Bake gradually a light brown.
G[ii\^ei^ Sfekd.