Frenchdessertvegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Nougat
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
314Calories
3 gProtein
76 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories314 kcal
Protein2.9 g
Carbohydrates76 g
Sugars57 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium4.1 mg
Potassium276 mg
Calcium6.1 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus74 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.1 mg
Vitamin A15 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)3.2 mg
Folate29 mcg
Water3.4 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 207. The excerpt below is the record exactly as published.
Nougat. Put 1 pound granulated sugar into an iron skillet, and stir con- stantly until melted, and an amber color. Have ready 1% cups of Celled almonds or any nut desired
Cook this with the app: pantry check, scaling, and the assistant.