Filbert Nougat (Dulce de Avellanas)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
2234Calories
37 gProtein
240 gCarbs
139 gFat
Full nutrition (30 nutrients)
Calories2234 kcal
Protein37 g
Carbohydrates240 g
Fiber25 g
Sugars209 g
Total Fat139 g
Saturated Fat11 g
Monounsaturated Fat109 g
Polyunsaturated Fat13 g
Cholesterol0 mg
Sodium2 mg
Potassium1496 mg
Calcium340 mg
Iron7.6 mg
Magnesium363 mg
Phosphorus703 mg
Zinc5 mg
Copper3.6 mg
Manganese29 mg
Vitamin D0 mcg
Vitamin C4.5 mg
Vitamin A4.5 mcg
Vitamin E40 mg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.5 mg
Folate177 mcg
Water65 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 84. The excerpt below is the record exactly as published.
FILBERT NOUGAT (Dulce de Avellanas) 1 cup granulated sugar Y2 pound blanched filberts, in 2 egg whites shreds 1 tablespoon orange flower water
Cook this with the app: pantry check, scaling, and the assistant.