Nougat
From Domestic science (1914 text-book), 1914
Presented as published in 1914. 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
2092Calories
28 gProtein
357 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories2092 kcal
Protein28 g
Carbohydrates357 g
Fiber14 g
Sugars324 g
Total Fat65 g
Saturated Fat4.8 g
Monounsaturated Fat40 g
Polyunsaturated Fat14 g
Omega-30 g
Cholesterol0 mg
Sodium6.8 mg
Potassium959 mg
Calcium329 mg
Iron5 mg
Magnesium331 mg
Phosphorus644 mg
Zinc3.7 mg
Copper1.2 mg
Manganese2.8 mg
Vitamin D0 mcg
Vitamin C6 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.8 mg
Folate3.1 mcg
Choline0.8 mg
Caffeine0 mg
Water21 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 32. The excerpt below is the record exactly as published.
nougat. Mark in bars. Nougat An excellent nougat is made of one cupful of almonds, chopped and placed in the oven to dry. Be careful not to allow them to brown. Put into a saucepan two and a half cupf uls of powdered sugar and a tablespoonf ul of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.