Croquant or Nougat

Name: Croquant or Nougat
Ingredients: one and a half pounds of white sugar; one pound of thin sliced or chopped blanched almonds

From Perfection in baking, 1895

Presented as published in 1895. 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

5246Calories

96 gProtein

776 gCarbs

229 gFat

Full nutrition (34 nutrients)

Calories5246 kcal

Protein96 g

Carbohydrates776 g

Fiber57 g

Sugars699 g

Total Fat229 g

Saturated Fat17 g

Monounsaturated Fat143 g

Polyunsaturated Fat56 g

Omega-30 g

Cholesterol0 mg

Sodium11 mg

Potassium3338 mg

Calcium1227 mg

Iron17 mg

Magnesium1227 mg

Phosphorus2182 mg

Zinc14 mg

Copper4.7 mg

Manganese9.9 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E116 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)5.2 mg

Niacin (B3)16 mg

Folate200 mcg

Choline236 mg

Caffeine0 mg

Water20 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 45. The excerpt below is the record exactly as published.

Croquant or ^Nougat. Melt in a kettle one and a half pounds of white sugar without water, stirring it occasionally. Then add one pound of thin sliced or chopped blanched almonds

Cook this with the app: pantry check, scaling, and the assistant.