Turkish Nougat

Name: Turkish Nougat
Ingredients: 3 c. sugar; 2 tbsp. corn sirup; i c. Karo or other corn sirup; whites 3 eggs; i c. water; i c. nut meats

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

4991Calories

67 gProtein

950 gCarbs

123 gFat

Full nutrition (34 nutrients)

Calories4991 kcal

Protein67 g

Carbohydrates950 g

Fiber16 g

Sugars885 g

Total Fat123 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium454 mg

Potassium2466 mg

Calcium422 mg

Iron11 mg

Magnesium286 mg

Phosphorus1480 mg

Zinc8.8 mg

Copper2.7 mg

Manganese2.6 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water444 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 115. The excerpt below is the record exactly as published.

Turkish Nougat Ingredients : 3 c. sugar 2 tbsp. corn sirup i c. Karo or other corn sirup whites 3 eggs i c. water i c. nut meats

Cook this with the app: pantry check, scaling, and the assistant.