Honey Nougat

Name: Honey Nougat
Ingredients: 1/2 cup honey; 1/2 cup brown sugar; 2 whites of eggs; 1 pound almonds or other nuts

From War cook book, 1918

Presented as published in 1918. 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

3698Calories

109 gProtein

345 gCarbs

236 gFat

Full nutrition (34 nutrients)

Calories3698 kcal

Protein109 g

Carbohydrates345 g

Fiber57 g

Sugars265 g

Total Fat236 g

Saturated Fat20 g

Monounsaturated Fat147 g

Polyunsaturated Fat58 g

Omega-30 g

Cholesterol372 mg

Sodium184 mg

Potassium3696 mg

Calcium1378 mg

Iron20 mg

Magnesium1250 mg

Phosphorus2391 mg

Zinc16 mg

Copper4.9 mg

Manganese10 mg

Vitamin D2 mcg

Vitamin C0.8 mg

Vitamin A160 mcg

Vitamin E117 mg

Vitamin K0.3 mcg

Vitamin B60.9 mg

Vitamin B120.9 mcg

Thiamin (B1)1 mg

Riboflavin (B2)5.7 mg

Niacin (B3)17 mg

Folate251 mcg

Choline537 mg

Caffeine0 mg

Water126 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 23. The excerpt below is the record exactly as published.

HONEY NOUGAT. ^ cup honey y2 cup brown sugar 2 whites of eggs 1 pound almonds or other nuts

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