Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
236
Calories
7g
Protein
17g
Fat
14g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| 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
- two ounces almonds
- half pound sugar
- quarter pound butter
- a pound of macaroons
- one fourth of a pound of macaroons
- five eggs beaten to a stiff froth
Directions
1
One fourth of a pound of macaroons, two ounces almonds, a half pound sugar, quarter pound butter, whites of five eggs beaten to a stiff froth, and a little vanilla. Line small patty- moulds with a thin layer of puff paste ; mash the macaroons and almonds ; mix with the other ingredients. Bake in a hot oven. Serve hot or cold. — G. E. F. Hegman.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive