vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Nougatines
From Boston Cooking-School cook book, 1896
Serves 12
For variety, use chopped candied cherries and chopped pistachio nuts.
Presented as published in 1896. 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
287Calories
4 gProtein
49 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories287 kcal
Protein4 g
Carbohydrates49 g
Fiber1.4 g
Sugars44 g
Total Fat9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9 mg
Potassium188 mg
Calcium25 mg
Iron0.7 mg
Magnesium22 mg
Phosphorus99 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 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 mcg
Choline0 mg
Caffeine0 mg
Water9 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 303. The excerpt below is the record exactly as published.
NOUGATINES Y cup corn sirup 2 egg whites, beaten until stiff 14 cup hot water 4 cup nut meats, chopped 2 cups sugar 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.