vegetarianpescatariangluten-freeegg-freesoy-freefish-freeshellfish-free
Nougat Baskets with Chantilly Cream
From Cookery for every household, 1914
Serves 8
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
498Calories
7 gProtein
67 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories498 kcal
Protein6.6 g
Carbohydrates67 g
Fiber3.5 g
Sugars61 g
Total Fat25 g
Saturated Fat7.1 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol30 mg
Sodium7 mg
Potassium240 mg
Calcium95 mg
Iron1.1 mg
Magnesium79 mg
Phosphorus153 mg
Zinc1 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E7.3 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1 mg
Folate13 mcg
Choline15 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 737. The excerpt below is the record exactly as published.
Nougat Baskets with Chantilly Cream (Petits Nougats & la Chantilly) l lb. castor sugar. | lb. sweet almonds. 1 table-sp. lemon juice. J pt. thick cream. 1 oz. sugar. J tea-sp. powdered vanilla. Decorations.
Cook this with the app: pantry check, scaling, and the assistant.