French Nougat

Ingredients

• 2 whites of eggs
• 2 1/2 cups sugar
• 1/2 cup warm water
• 1/2 cup corn syrup
• 1 1/2 cups nuts, candied cherries, raisins and citron, mixed

Method

1. 1

   Boil sugar, syrup, and water until it threads.

2. 2

   Pour half slowly into the beaten egg whites, whipping incessantly.

3. 3

   Allow the remainder to boil until it forms a hard glassy ball when dropped into water, then add it to the beaten mixture.

4. 4

   When almost hard, add fruit and drop on oiled paper to cool.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 51. The excerpt below is the record exactly as published.

2 2/3 cups sugar ; 2/3 cup corn syrup ; 2/3 cup water ; whites of 2 eggs. Cook sugar, syrup and water until if forms hard balls, when dropped into cold water. Have the whites of 2 eggs, beaten stiff, in a vessel large enough to hold all the candy. Pour candy over eggs slowly, beat- ing hard all the time, and continue beating till almost — 148 — hard. Then turn into a buttered dish to chalk. Cut into squares when cold. You may add any kind of nuts or raisins, before turning candy into buttered dish. MRS. OTTO KOLMEIER. Fig Fudge. Two pounds light brown sugar; cover with rich sweet milk, one large tablespoonful butter. Cook until it will gum in cold water. Add a package of figs, chopped; flavor with vanilla; beat until stiff and pour on buttered plates. MRS. LOUIS STIELER. Genesee Squares. 2 cups sugar: 1 cup molasses; y2 CUP butter; 1 cup milk; 2 cakes good sweet chocolate; 2 teaspoonfuls vanilla. Grate chocolate and let the mixture come slowly to a boil. Let it boil until it will form a ball in cold water. Remove from fire, add vanilla and stir until it is thick and shows signs of sugaring. Spread in tins and cut into cubes. MISS ELSBETH HANISCH. Molasses Fudge. 3 cups of granulated sugar ; 1 cup of milk or cream: 1 tablespoonful of butter: 2 tablespoonfuls of molasses; y2 teaspoonful of soda, dissolved in a little milk. Boil 10 minutes. Beat until creamy: add 1 tea- spoonful of vanilla and 1 cup of nut meats while beat- ing. When cold cut into squares. MRS. A. H. WELGEHAUSEN. — 149 — Candy Patience. 2 cups sugar; % cup sweet milk; 1 teaspoon vanilla. Put iy2 cups sugar in sauce pan and melt. Cook the remainder with the milk until it hardens when put in water. Add the melted sugar and stir five minutes. Put in buttered dish and cut in squares. MISS MAYME GREATHOUSE. Marshmallows. Boil 2 cups of sugar; y2 cup of water; till it forms a syrup. Dissolve one envelope of Knox Gelatine in y2 cup of water and let it stand 5 minutes. Pour boiling syrup over dissolved gelatine and beat till stiff. Then, pour half of portion into a buttered pan, to the other half add pink coloring wrhich conies in gelatine. Use any flavor desired, making each half different. Let it stand until it is hard enough to be cut into blocks. RUBY STEIN. Nut Candy. 2 cups sugar; y2 cup water; 1 cup nutmeats. Boil sugar and water without stirring until thick enough to spin a thread; flavor to suit taste; set in cold water; stir quickly until white, then stir in the nuts; turn into flat tins ; when cold cut into squares. MISS E. LOUDON. Wellesley Pinoche. 2 cups light brown sugar; 1 cup milk; butter, size of an egg; 1 cup chopped nuts. Boil sugar, butter and milk together until mixture thickens when tested in cold water; add nuts, beat until a thick and creamy mass; pour out into well-buttered — 150 — pan, before it has quite cooled. Cut into squares with a knife that has been dipped in boiling water. ESTELLE F. SMITH. Taffy. 3 cups sugar; y2 L'llP water; y2 cup of vinegar: butter, size of an egg; vanilla. Mix all together, cook until it hardens when drop- ped in cold water. Don't stir, turn on greased platter and pull until white. MRS. LOUIS ST1ELER. French. Nougat. 2 whites of eggs, beaten stiffly; 2^9 eups sugar; xh cllP warm water; i/2 CUP corn syrup: 1% cups nuts, candied cherries, raisins and citron, mixed

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