vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Cream Nougat
From The Times cook book, no. 2, 1905
Serves 30
Presented as published in 1905. 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
705Calories
13 gProtein
77 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories705 kcal
Protein13 g
Carbohydrates77 g
Fiber6.9 g
Sugars58 g
Total Fat40 g
Saturated Fat3.9 g
Monounsaturated Fat13 g
Polyunsaturated Fat19 g
Omega-30 g
Cholesterol37 mg
Sodium15 mg
Potassium365 mg
Calcium114 mg
Iron2 mg
Magnesium126 mg
Phosphorus276 mg
Zinc1.9 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E7.8 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.5 mg
Folate18 mcg
Choline45 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 173. The excerpt below is the record exactly as published.
CREAM NOUGAT AND PEANUT BRITTLE. CREAM NOUGAT. First cook 1 pound of sugar, a little water and 1 pound of glucose, to 250 deg. by the gauge test or by the finger test to a medium hard ball. While this stands in a cool place, prepare and beat as stiff as possible the whites of 6 eggs. Then pour the batch already cooked, in a very small stream, into the beaten eggs, stirring all the time. Now cook 2V2 pounds of sugar, a little water, and 2 pounds of glucose, cook to 260 deg. by the gauge, or to a crack by finger test; then pour this into the other batch and stir or beat for about 10 minutes. This grains it. Now add 2 pounds of walnuts and blanched al- monds, also y2 ounce vanilla flavor.
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