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Chocolate Creams au Nougat
From The encyclopædia of practical cookery, 1890
Serves 8
Presented as published in 1890. 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
267Calories
1 gProtein
60 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories267 kcal
Protein1 g
Carbohydrates60 g
Fiber0.3 g
Sugars60 g
Total Fat3.3 g
Saturated Fat0.7 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0 g
Cholesterol3.8 mg
Sodium1.4 mg
Potassium29 mg
Calcium11 mg
Iron0.1 mg
Magnesium9.4 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.3 mcg
Caffeine0 mg
Water2.6 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 329. The excerpt below is the record exactly as published.
Chocolate Creams au Nougat. — Put 2 table-spoonfuls of caster sugar in a sugar-boiler, with a little water to melt it, add loz. of ground almonds, and stir over a fire. When this is brown, spread it on a baking-sheet, and leave it until cold. Chop it very fine, and mix with it the same quantity of vanilla cream, made by boiling ilb. of caster sugar with a stick of vanilla until it reaches 40deg. Fahr., and then adding 2 table- spoonfuls of double cream
Cook this with the app: pantry check, scaling, and the assistant.