Nougat
From À la mode cookery, 1902
Presented as published in 1902. 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
2186Calories
48 gProtein
275 gCarbs
114 gFat
Full nutrition (34 nutrients)
Calories2186 kcal
Protein48 g
Carbohydrates275 g
Fiber28 g
Sugars236 g
Total Fat114 g
Saturated Fat8.6 g
Monounsaturated Fat72 g
Polyunsaturated Fat28 g
Omega-30 g
Cholesterol0 mg
Sodium4.5 mg
Potassium1667 mg
Calcium612 mg
Iron8.5 mg
Magnesium613 mg
Phosphorus1091 mg
Zinc7.1 mg
Copper2.4 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E58 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2.6 mg
Niacin (B3)8.2 mg
Folate100 mcg
Choline118 mg
Caffeine0 mg
Water10 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 75. The excerpt below is the record exactly as published.
Nougat Take half a pound of sugar, put it in a basin with a little water. When the sugar becomes soft, add half a pound of sweet almonds peeled and cut into
Cook this with the app: pantry check, scaling, and the assistant.