Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
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 nice sugar into two pounds of flour
- one pound of powdered sugar
- a quart of water
- a pound of melted butter
- a pound of sweet almonds
- two pounds of flour
- four eggs
- three quarters of a pound of melted butter
- seven eggs to a strong froth
- butter the size of an egg into a quart of water
Directions
Put a lump of butter the size of an egg into a quart of water, make it sufficiently thick with corn meal and a little salt; it must be mixed perfectly smooth--stir it constantly till done enough.
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Put one pound of nice sugar into two pounds of flour, add pounded spice of any kind, and pass them through a sieve; beat four eggs, pour them on with three quarters of a pound of melted butter, knead all well together, and bake them.
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MACAROONE.
Blanch a pound of sweet almonds, pound them in a mortar with rose water; whip the whites of seven eggs to a strong froth, put in one pound of powdered sugar, beat it some time, then put in the almonds--mix them well, and drop them on sheets of paper buttered; sift sugar over, and bake them quickly. Be careful not to let them get discoloured.
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