vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free

Honey Nougat

Name: Honey Nougat
Yield: 12 servings
Ingredients: Sugar, % pound.; Orange or almond extract, y2 teaspoon.; Clover honey, % pound.; Blanched almonds, % pound.; Egg white, 1.; Candied cherries, 1 cup.

From Mary Jane's cook book, 1916

Serves 12

Candy Maker, Jamaica Plain.

Presented as published in 1916. 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

276Calories

4 gProtein

48 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories276 kcal

Protein4.4 g

Carbohydrates48 g

Fiber2.6 g

Sugars44 g

Total Fat9.5 g

Saturated Fat0.7 g

Monounsaturated Fat6 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol0 mg

Sodium12 mg

Potassium155 mg

Calcium54 mg

Iron0.8 mg

Magnesium52 mg

Phosphorus92 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0.1 mg

Vitamin A0.1 mcg

Vitamin E4.8 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.7 mg

Folate8.7 mcg

Choline11 mg

Caffeine0 mg

Water8.1 g

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 29. The excerpt below is the record exactly as published.

HONEY NOUGAT. Sugar, % pound. Orange or almond extract, y2 teaspoon. Clover honey, % pound. Blanched almonds, % pound. Egg white, 1. Candied cherries, 1 cup.

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