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Almond Nougat
From Kentucky receipt book, 1903
Serves 10
Presented as published in 1903. 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
209Calories
3 gProtein
36 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories209 kcal
Protein2.8 g
Carbohydrates36 g
Fiber1.4 g
Sugars32 g
Total Fat6.5 g
Saturated Fat0.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol0 mg
Sodium0.7 mg
Potassium95 mg
Calcium33 mg
Iron0.5 mg
Magnesium33 mg
Phosphorus64 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.2 mcg
Choline0.1 mg
Caffeine0 mg
Water1.6 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 212. The excerpt below is the record exactly as published.
Almond Nougat. Blanch 1 coffee cup of almonds, chop them and put in oven to dry, but must not brown. Put in a saucepan 2^ cups of powdered sugar and 2 teaspoons of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.