vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Almond Nougat
From With a saucepan over the sea, 1902
Serves 10
Presented as published in 1902. 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
479Calories
10 gProtein
64 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories479 kcal
Protein10 g
Carbohydrates64 g
Fiber14 g
Sugars47 g
Total Fat23 g
Saturated Fat1.7 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol0 mg
Sodium16 mg
Potassium335 mg
Calcium157 mg
Iron1.7 mg
Magnesium123 mg
Phosphorus218 mg
Zinc1.4 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E12 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.6 mg
Folate20 mcg
Choline24 mg
Caffeine0 mg
Water27 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 73. The excerpt below is the record exactly as published.
ALMOND NOUGAT. (Montelimert, France.) Boil 4 ounces gum arabic and 8 ounces of cold water until clear; strain, add i pound of pulverized sugar, and stir on the fire until thick. Beat it with an egg-beater, add then the stiffly beaten white of I egg, a tablespoonful of vanilla, and a pound of blanched and chopped almonds
Cook this with the app: pantry check, scaling, and the assistant.