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Nugget Basket (Corbeille de Nougat)
From The Swedish, French, American cook book, 1918
Serves 2
Can be used for serving meringues, ice creams, and fruits.
Presented as published in 1918. 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
856Calories
3 gProtein
203 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories856 kcal
Protein3 g
Carbohydrates203 g
Fiber1.8 g
Sugars201 g
Total Fat7.7 g
Saturated Fat0.5 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol0 mg
Sodium5.7 mg
Potassium109 mg
Calcium44 mg
Iron0.6 mg
Magnesium40 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.6 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate6.2 mcg
Choline7.4 mg
Caffeine0 mg
Water119 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 630. The excerpt below is the record exactly as published.
Nugget Basket ( Corbeille de Nougat ) Put two cups sugar with one cup water and a small pinch of cream of tartar on the stove, cook until it commences to become golden. Oil the table, pour it out, sprinkle with coarsely chopped almonds
Cook this with the app: pantry check, scaling, and the assistant.