Nougat
From French dishes for American tables, 1886
Presented as published in 1886. 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
1971Calories
49 gProtein
187 gCarbs
116 gFat
Full nutrition (33 nutrients)
Calories1971 kcal
Protein49 g
Carbohydrates187 g
Fiber24 g
Sugars139 g
Total Fat116 g
Saturated Fat8.6 g
Monounsaturated Fat71 g
Polyunsaturated Fat25 g
Cholesterol0 mg
Sodium2.8 mg
Potassium1665 mg
Calcium577 mg
Iron8.6 mg
Magnesium585 mg
Phosphorus1141 mg
Zinc6.5 mg
Copper2.1 mg
Manganese4.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)8.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water10 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 93. The excerpt below is the record exactly as published.
Nougat. Put half a pound of almonds in boiling water for two or three minutes, remove the skins, wash the almonds, and cut them each in seven or eight long strips, then put them in the oven to dry. Put in a copper or well-enameled saucepan, on the fire, five ounces of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.