Turon Blanco (Spanish Nougat)
From The "Queen" cookery books: Pickles and Preserves, 1902
A favorite Christmas sweet in Spain, sometimes made with honey.
Presented as published in 1902. 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
2026Calories
48 gProtein
269 gCarbs
90 gFat
Full nutrition (34 nutrients)
Calories2026 kcal
Protein48 g
Carbohydrates269 g
Fiber17 g
Sugars226 g
Total Fat90 g
Saturated Fat6.4 g
Monounsaturated Fat31 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol372 mg
Sodium147 mg
Potassium1571 mg
Calcium387 mg
Iron8 mg
Magnesium335 mg
Phosphorus1032 mg
Zinc5.8 mg
Copper1.9 mg
Manganese2.8 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E23 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.5 mg
Niacin (B3)3.2 mg
Folate84 mcg
Choline338 mg
Caffeine0 mg
Water84 g
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 86. The excerpt below is the record exactly as published.
Turon Blanco ( Spanish Nougat ). — Into a bright copper stewpan put -|lb. of best cane icing sugar, the whites of two eggs, and a tablespoonful of either rose or orange flower water
Cook this with the app: pantry check, scaling, and the assistant.