Apricot Nougat

Ingredients

• half a pound of flour
• the white of an egg beaten to a stiff froth
• five ounces of butter
• a quarter of a pound of sweet almonds

Method

1. 1

   Make flaky crust by mixing flour, beaten egg white, and salt with enough cold water to form a stiff paste.

2. 2

   Roll out and fold in butter, repeating until all butter is incorporated.

3. 3

   Line a baking tin and bake until golden.

4. 4

   Blanch and dry almonds, then cut them.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 12. The excerpt below is the record exactly as published.

Apricot Nougat. Make a piece of flaky crust thus : — Put into a bowl half a pound of flour, drop into the centre of it the white of an egg beaten to a stiff froth, with a pinch of salt ; add just enough cold water to make a stiff paste, mixing it with the right hand ; turn it out on a floured board, roll it out to about half a yard in length, cover it all over with tiny pieces of butter, lard, or half and half of each ; fold it in three, turn the rough edges toward you ; repeat this until five ounces of butter are in, it will need about five times rolling; when this is done, line a flat baking tin with a thin layer of it ; place a piece of crumpled paper in the centre to prevent it rising to the top of the tin ; bake in a hot oven till a golden colour ; blanch a quarter of a pound of sweet almonds

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