Estimated Nutrition (whole recipe, rough)
68
Calories
0g
Protein
1g
Fat
13g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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
- 2 teaspoons gelatine
- 1 tablespoon pulverized sugar
- 1 teaspoon vanilla
- 12 almonds
Directions
1
2 teaspoons gelatine; 12 almonds;
2
1 tablespoon pulverized sugar; J^ pt. cream;
3
IS macaroons; 1 teaspoon vanilla.
4
Soak the gelatine in milk (just enough milk to cover it), then
5
strain. Blanch almonds, then cut them very fine ; roll macaroons,
6
and whip cream. Mix macaroons, almonds, sugar and vanilla into
7
cream. Put in form and then in refrigerator to harden.
8
— Mrs. Sam Kaufman.
By Kaufman, Nettie M ·
Recipe sourced from
internet_archive