vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Nougat Frosting
From Lowney's cook book, 1907
Serves 8
Presented as published in 1907. 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
231Calories
5 gProtein
37 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories231 kcal
Protein5 g
Carbohydrates37 g
Fiber2.2 g
Sugars32 g
Total Fat8.1 g
Saturated Fat0.6 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol0 mg
Sodium34 mg
Potassium122 mg
Calcium53 mg
Iron1.6 mg
Magnesium44 mg
Phosphorus79 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E4.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.8 mg
Folate11 mcg
Choline8.7 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 108. The excerpt below is the record exactly as published.
Nougat Frosting 1 cup chopped almonds 1 cup sugar 4 tablespoons sugar ^ cup boiling water 2 egg whites
Cook this with the app: pantry check, scaling, and the assistant.