vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Almond Nougat
From The national course in home economics, 1917
Serves 8
Cut into squares or shape into baskets before hardening.
Presented as published in 1917. 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
304Calories
8 gProtein
36 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories304 kcal
Protein8.3 g
Carbohydrates36 g
Fiber3.8 g
Sugars28 g
Total Fat15 g
Saturated Fat1.1 g
Monounsaturated Fat8.9 g
Polyunsaturated Fat3.2 g
Cholesterol0.8 mg
Sodium2.4 mg
Potassium220 mg
Calcium84 mg
Iron1.1 mg
Magnesium74 mg
Phosphorus143 mg
Zinc0.8 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C9.2 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate0.9 mcg
Choline0.6 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 236. The excerpt below is the record exactly as published.
ALMOND NOUGAT. Put eight ounces of fine powdered sugar into a copper egg-whipping bowl and mix in the whites of three eggs, whipping continually over a clear fire until the paste is of the consistency of thick batter. Add one- half pound of almonds blanched and chopped into small pieces, two ounces of chopped candied orange peel, one tablespoonful of vanilla sugar
Cook this with the app: pantry check, scaling, and the assistant.