Rahat la Koum (or Turkish Delight). — Make a
clear syrup with lib. of best cane loaf sugar and a
pint of water (in Turkey and Greece this would be
either rose or orange flower water, but for European
tastes this is decidedly too sweet) ; clear this syrup
with the white of an egg and the juice of half a lemon
in the usual way ; meanwhile dissolve 2oz. of the finest
wheat starch✪ Rahat la Koum (Turkish Delight) as smoothly as possible in a gill of
water, strain it and add it while boiling to the
syrup, and boil it all together till it is quite thick
and ropy ; then flavour it pretty strongly with rose
or orange flower water. Now have ready two plates,
ODDS AND ENDS.
173
one thickly brushed over with almond or sweet oil,
the other as thickly dusted with sugar; pour the
mixture on to the oiled plate and let it stand for a
minute or so to cool, turn it over on to the sugared
plate, then wipe off any oil that may adhere, cut it
into blocks, dust it thickly with sugar, and let it
stand till fairly dry, being careful the pieces do not
stick together ; and then pack in grease-proof paper
and store in tin boxes. Of course, any other
flavouring essence may be used instead of the orange
or rose water.
Nougat cle Montelimart. — Blanch, peel, and dry in
the oven lib. of sweet almonds and 4oz. of pistachios,
without, however, allowing them to discolour, and
blanch and bake 4oz. of almonds to a red brown.
Now put into a pan 12oz. of best white honey, and
the same of best cane caster sugar, and boil these
together to the crack ; then pour it on to the stiffly
whipped whites of five eggs✪ Nougat de Montelimart, whisking it well
together, and allow it all to simmer gently till, on
dipping your finger and thumb into water, and then
into the syrup, the latter does not adhere to the
fingers; when you can make it “ball,” lift the pan
from the fire, and stir in the almonds, white and
brown, and the pistachios. Have ready spread on a
board a sheet of wafer paper, and spread this as.
evenly as you can with the mixture in a layer fully
two inches thick; on this place another sheet of
wafer paper, and, lastly, lay a board or a clean tin
on the top and weight it evenly. Let it stand till
the next day, when it can be cut in blocks and
packed in grease-proof paper in a tin box. You can
174
PICKLES AND PRESERVES.
make many varieties of this nougat ; for instance,
chocolate nougat, when you use l^lb. of blanched
hazel nuts and 12oz. of grated chocolate instead of
the almonds and pistachios, and make in just the
same way ; or you can mix in crystallised rose leaves
or violets, varying the nuts by using broken-up
walnuts or 'pignole (fir cone nuts), &c.
Page 85 · 2 recipe records on this page
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Rahat la Koum (or Turkish Delight). — Make a clear syrup with lib. of best cane loaf sugar and a pint of water (in Turkey and Greece this would be either rose or orange flower water, but for European tastes this is decidedly too sweet) ; clear this syrup with the white of an egg and the juice of half a lemon in the usual way ; meanwhile dissolve 2oz. of the finest wheat starch as smoothly as possible in a gill of water, strain it and add it while boiling to the syrup, and boil it all together till it is quite thick and ropy ; then flavour it pretty strongly with rose or orange flower water. Now have ready two plates,
one thickly brushed over with almond or sweet oil, the other as thickly dusted with sugar; pour the mixture on to the oiled plate and let it stand for a minute or so to cool, turn it over on to the sugared plate, then wipe off any oil that may adhere, cut it into blocks, dust it thickly with sugar, and let it stand till fairly dry, being careful the pieces do not stick together ; and then pack in grease-proof paper and store in tin boxes. Of course, any other flavouring essence may be used instead of the orange or rose water.
Nougat cle Montelimart. — Blanch, peel, and dry in the oven lib. of sweet almonds and 4oz. of pistachios, without, however, allowing them to discolour, and blanch and bake 4oz. of almonds to a red brown. Now put into a pan 12oz. of best white honey, and the same of best cane caster sugar, and boil these together to the crack ; then pour it on to the stiffly whipped whites of five eggs, whisking it well together, and allow it all to simmer gently till, on dipping your finger and thumb into water, and then into the syrup, the latter does not adhere to the fingers; when you can make it “ball,” lift the pan from the fire, and stir in the almonds, white and brown, and the pistachios. Have ready spread on a board a sheet of wafer paper, and spread this as. evenly as you can with the mixture in a layer fully two inches thick; on this place another sheet of wafer paper, and, lastly, lay a board or a clean tin on the top and weight it evenly. Let it stand till the next day, when it can be cut in blocks and packed in grease-proof paper in a tin box. You can
make many varieties of this nougat ; for instance, chocolate nougat, when you use l^lb. of blanched hazel nuts and 12oz. of grated chocolate instead of the almonds and pistachios, and make in just the same way ; or you can mix in crystallised rose leaves or violets, varying the nuts by using broken-up walnuts or 'pignole (fir cone nuts), &c.
Records on this page
Rahat la Koum (Turkish Delight)Nougat de Montelimart