Nougat
From The "Queen" cookery books: Ices, 1902
Moulds should be brushed with sweet oil.
Presented as published in 1902. 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
2300Calories
49 gProtein
273 gCarbs
117 gFat
Full nutrition (34 nutrients)
Calories2300 kcal
Protein49 g
Carbohydrates273 g
Fiber25 g
Sugars227 g
Total Fat117 g
Saturated Fat8.6 g
Monounsaturated Fat71 g
Polyunsaturated Fat25 g
Omega-30 g
Cholesterol0 mg
Sodium2.6 mg
Potassium1699 mg
Calcium580 mg
Iron8.6 mg
Magnesium588 mg
Phosphorus1143 mg
Zinc6.5 mg
Copper2.1 mg
Manganese4.9 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0 mg
Niacin (B3)8.6 mg
Folate6.2 mcg
Choline1.6 mg
Caffeine0 mg
Water38 g
As published
This recipe was extracted from The "Queen" cookery books: Ices (1902) by S. Beaty-Pownall, page 66. The excerpt below is the record exactly as published.
Nougat. — Blanch half a pound of almonds, and shred them very finqly lengthways ; lay them on a baking sheet and bake till of a pale golden broAvn, keeping them well turned and stirred, to colour them evenly and prevent their sticking together. Put half a pound of sugar in a pan with two full tablespoon- fuls of lemon juic
Cook this with the app: pantry check, scaling, and the assistant.