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Nuggets (Nougat)
From The Swedish, French, American cook book, 1918
Serves 10
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
258Calories
3 gProtein
48 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories258 kcal
Protein2.7 g
Carbohydrates48 g
Fiber1.6 g
Sugars45 g
Total Fat6.4 g
Saturated Fat0.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol0 mg
Sodium1.3 mg
Potassium98 mg
Calcium35 mg
Iron0.5 mg
Magnesium35 mg
Phosphorus62 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E3.3 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate5.6 mcg
Choline6.7 mg
Caffeine0 mg
Water2 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 632. The excerpt below is the record exactly as published.
Nuggets ( Nougat ) Put one pound powdered sugar in a pan and when it melts and gets brown be careful not to burn. Add one cup cocoanut or chopped almonds and a drop of peppermint extract
Cook this with the app: pantry check, scaling, and the assistant.