Corbeilles de Nougat
From À la mode cookery, 1902
Make handles from strips of angelica.
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
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 57. The excerpt below is the record exactly as published.
Corbeilles de Nougat Blanch half a pound of almonds and cut each lengthways into narrow pieces ; lay them on a dish in front of the fire to dry. Melt in a pan a quarter of a pound of castor sugar
Cook this with the app: pantry check, scaling, and the assistant.