French Nougat
From Chafing dish possibilities, 1898
Presented as published in 1898. 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
1466Calories
27 gProtein
234 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories1466 kcal
Protein27 g
Carbohydrates234 g
Fiber19 g
Sugars206 g
Total Fat59 g
Saturated Fat5.6 g
Monounsaturated Fat37 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol0 mg
Sodium6.2 mg
Potassium1242 mg
Calcium325 mg
Iron6.8 mg
Magnesium384 mg
Phosphorus663 mg
Zinc4.6 mg
Copper1.8 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E29 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4.5 mg
Folate55 mcg
Choline61 mg
Caffeine13 mg
Water5.5 g
As published
This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 29. The excerpt below is the record exactly as published.
French Nougat Put one cup sugar in blazer, and stir con- stantly until melted, then add one-fourth pound Jordan almonds, blanched and finely chopped. Extinguish flame, add three tablespoons pre- pared coco
Cook this with the app: pantry check, scaling, and the assistant.