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Nougat
From The complete cook book, 1900
Serves 10
Presented as published in 1900. 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
286Calories
4 gProtein
49 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein4.1 g
Carbohydrates49 g
Fiber2.4 g
Sugars46 g
Total Fat9.7 g
Saturated Fat0.7 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol0 mg
Sodium0.6 mg
Potassium141 mg
Calcium52 mg
Iron0.7 mg
Magnesium52 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate8.4 mcg
Choline10 mg
Caffeine0 mg
Water0.9 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 145. The excerpt below is the record exactly as published.
NOUGAT. granulated su y until meltec. ^^^ „„ ^^yj^^i. ^jkjixjl. Have ready one and a half cups of shelled almonds, or any nut desired, which have been warmed in a slow Put one pound of granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.