vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Nougat Charlotte
From Kentucky receipt book, 1903
Serves 6
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
322Calories
5 gProtein
18 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories322 kcal
Protein5.2 g
Carbohydrates18 g
Fiber1.3 g
Sugars14 g
Total Fat21 g
Saturated Fat8.9 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol102 mg
Sodium34 mg
Potassium170 mg
Calcium64 mg
Iron0.7 mg
Magnesium36 mg
Phosphorus108 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E2.9 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate13 mcg
Choline55 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 177. The excerpt below is the record exactly as published.
Nougat Charlotte. One-half cup of blanched almonds, % cup of grated cocoanut, % pint of cream, % cup of powdered sugar, whites of 2 eggs, 5 drops of almond extract
Cook this with the app: pantry check, scaling, and the assistant.