Nougat
From Culinary jottings, 1885
Work quickly as the sugar stiffens.
Presented as published in 1885. 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
4586Calories
98 gProtein
542 gCarbs
325 gFat
Full nutrition (24 nutrients)
Calories4586 kcal
Protein98 g
Carbohydrates542 g
Fiber49 g
Sugars453 g
Total Fat325 g
Saturated Fat17 g
Monounsaturated Fat142 g
Polyunsaturated Fat51 g
Cholesterol264 mg
Sodium16 mg
Potassium3355 mg
Calcium1172 mg
Iron17 mg
Magnesium1173 mg
Phosphorus2303 mg
Zinc13 mg
Copper4.2 mg
Manganese9.8 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Thiamin (B1)0.7 mg
Niacin (B3)17 mg
Water39 g
As published
This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 259. The excerpt below is the record exactly as published.
Nougat Blanch a pound of almonds, and cut each lengthwise into thin narrow pieces, lay them on a dish in front of the fire, or in the oven (with the door open), to get perfectly dry ; melt in a sugar boiler Jib. of loaf sugar ; when the sugar is a rich brown, put in the almonds, mix them well but carefully together, and you will have a soft paste, which will harden when cold. Dip some small moulds into some very hot-water, slightly but thoroughly oil them with melted butter
Cook this with the app: pantry check, scaling, and the assistant.