vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Nougatine
From Mary Jane's cook book, 1916
Serves 12
Mrs. K. A. S., Eoxbury.
Presented as published in 1916. 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
325Calories
3 gProtein
71 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories325 kcal
Protein3 g
Carbohydrates71 g
Fiber0.8 g
Sugars68 g
Total Fat4.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium123 mg
Calcium31 mg
Iron0.5 mg
Magnesium13 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.2 mcg
Choline0.6 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 29. The excerpt below is the record exactly as published.
NOUGATINE. Sugar, 2 cups. Egg whites, 2. Brown sugar, 1 cup. Nut meats, 2-3 cup. Corn syrup, i/2 cup. Candied fruit, 2-3 cup. Water, 2-3 cup. Almond or vanilla extract, 1 teaspoon.
Cook this with the app: pantry check, scaling, and the assistant.