vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Brazilian Nougat
From The national course in home economics, 1917
Serves 10
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
299Calories
6 gProtein
42 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein5.6 g
Carbohydrates42 g
Fiber2.3 g
Sugars37 g
Total Fat13 g
Saturated Fat0.9 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol37 mg
Sodium19 mg
Potassium171 mg
Calcium59 mg
Iron0.9 mg
Magnesium69 mg
Phosphorus148 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E3.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate11 mcg
Choline37 mg
Caffeine0 mg
Water9.2 g
Estimated from matched ingredients across 10 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.
BRAZILIAN NOUGAT. Blanch five ounces of sweet almonds and cut them into fine threads. Roast the meats of three ounces of Brazilian nuts and peel and chop them with one and one-half ounces of candied lemon peel, mix them with the CONFECTIONERY. 333 altnonds and three-fourths of a pound of confectioner's sugar. Whip the whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.