Hardbake
From The complete Indian housekeeper & cook, 1898
Serves as toffee.
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
164Calories
6 gProtein
6 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories164 kcal
Protein6 g
Carbohydrates6.1 g
Fiber3.5 g
Sugars1.2 g
Total Fat14 g
Saturated Fat1.1 g
Monounsaturated Fat9 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium0.3 mg
Potassium208 mg
Calcium76 mg
Iron1.1 mg
Magnesium77 mg
Phosphorus136 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E7.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate12 mcg
Choline15 mg
Caffeine0 mg
Water1.3 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 235. The excerpt below is the record exactly as published.
Hardbake is English nougat, and is made exactly the same way, with equal units of sugar and blanched almonds
Cook this with the app: pantry check, scaling, and the assistant.