Almond and Honey Nougat (Turrones con Miel)

Name: Almond and Honey Nougat (Turrones con Miel)
Ingredients: 14 ounces strained honey; 2 egg whites; *4 cup orange flower water; y2 cup confectioner's sugar; 2 pounds blanched almonds, finely chopped

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

6883Calories

200 gProtein

625 gCarbs

453 gFat

Full nutrition (34 nutrients)

Calories6883 kcal

Protein200 g

Carbohydrates625 g

Fiber114 g

Sugars464 g

Total Fat453 g

Saturated Fat34 g

Monounsaturated Fat287 g

Polyunsaturated Fat112 g

Omega-30 g

Cholesterol0 mg

Sodium27 mg

Potassium6858 mg

Calcium2465 mg

Iron35 mg

Magnesium2457 mg

Phosphorus4379 mg

Zinc29 mg

Copper9.5 mg

Manganese20 mg

Vitamin D0 mcg

Vitamin C2 mg

Vitamin A0 mcg

Vitamin E232 mg

Vitamin K0 mcg

Vitamin B61.3 mg

Vitamin B120 mcg

Thiamin (B1)1.9 mg

Riboflavin (B2)11 mg

Niacin (B3)33 mg

Folate407 mcg

Choline481 mg

Caffeine0 mg

Water160 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 84. The excerpt below is the record exactly as published.

ALMOND AND HONEY NOUGAT (Turrones con Miel) 14 ounces strained honey 2 egg whites *4 cup orange flower water y2 cup confectioner's sugar 2 pounds blanched almonds, finely chopped

Cook this with the app: pantry check, scaling, and the assistant.