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Turkish Nougat
From The new Annie Dennis cook book, 1905
Serves 24
Wrap slices in paraffine paper.
Presented as published in 1905. 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
569Calories
15 gProtein
68 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories569 kcal
Protein15 g
Carbohydrates68 g
Fiber6.4 g
Sugars51 g
Total Fat27 g
Saturated Fat2.3 g
Monounsaturated Fat15 g
Polyunsaturated Fat5.3 g
Cholesterol0 mg
Sodium9.8 mg
Potassium348 mg
Calcium123 mg
Iron1.8 mg
Magnesium123 mg
Phosphorus240 mg
Zinc1.4 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.8 mg
Folate1.4 mcg
Choline1.8 mg
Caffeine0 mg
Water2.6 g
Estimated from matched ingredients across 24 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 188. The excerpt below is the record exactly as published.
Turkish Nougat Stir together two pounds and a half of pulverized sugar, two pounds of glucose, and a fourth of a pound of gelatin dissolved in hot water. Whip or beat the mixture until it becomes light and white, and then stir in slowly two pounds and a half of sugar (cooked to the ball.) Now mix in thoroughly two pounds and a half of almonds
Cook this with the app: pantry check, scaling, and the assistant.