Raisin Nougat Filling
From Royal cook book, 1930
Presented as published in 1930. 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
527Calories
10 gProtein
47 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein9.5 g
Carbohydrates47 g
Fiber6.1 g
Sugars32 g
Total Fat37 g
Saturated Fat13 g
Monounsaturated Fat14 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol60 mg
Sodium25 mg
Potassium643 mg
Calcium151 mg
Iron2 mg
Magnesium107 mg
Phosphorus233 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0 mcg
Vitamin E8.2 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.6 mg
Folate16 mcg
Choline22 mg
Caffeine0 mg
Water43 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 20. The excerpt below is the record exactly as published.
Raisin Nougat Filling Melt chocolate and water together. Cream shortening; add sugar; add beaten egg yolks, chocolate and flavoring. Mix well. Sift together dry ingredients; add alternately with milk; mix well. Fold in stifly beaten egg whites. Bake in 2 greased 9-inch layer cake pans in moder- ate oven at 350° I’. 25 minutes. Put filling between layers and on top of cake. Raisin Nougat Filling 1 recipe Seven Minute Frosting (page 26) 14 cup cream, whipped 4g cup each chopped almonds and raisins
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