Frenchdessertvegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Nougat
From The Institute cook book, 1913
Serves 16
Presented as published in 1913. 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
382Calories
12 gProtein
25 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories382 kcal
Protein12 g
Carbohydrates25 g
Fiber7.1 g
Sugars15 g
Total Fat29 g
Saturated Fat2.3 g
Monounsaturated Fat18 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol12 mg
Sodium5.4 mg
Potassium421 mg
Calcium154 mg
Iron2.2 mg
Magnesium154 mg
Phosphorus279 mg
Zinc1.8 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A5 mcg
Vitamin E15 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.1 mg
Folate26 mcg
Choline39 mg
Caffeine0 mg
Water6.9 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 131. The excerpt below is the record exactly as published.
NOUGAT White of 1 egg 1 teaspoon vanilla 2 tablespoons cold water Confectioners' sugar 2 pounds chopped nuts
Cook this with the app: pantry check, scaling, and the assistant.