vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
NONGAT
From Royal Victoria cook book, 1900
Serves 1
This will keep them soft and tender until eaten.
Presented as published in 1900. 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
799Calories
3 gProtein
201 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories799 kcal
Protein3.2 g
Carbohydrates201 g
Fiber0 g
Sugars197 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium4 mg
Calcium9.1 mg
Iron0.1 mg
Magnesium2.4 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water263 g
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 71. The excerpt below is the record exactly as published.
NONGAT.—Add to the unbeaten whites of eggs (1 egg makes a fair-sized quantity), an equal quantity of cold water. Stir into this as much confectioner’s sugar as_ will make a soft paste
Cook this with the app: pantry check, scaling, and the assistant.