Nougat

Ingredients

• four ounces of peeled and dried almond
• six ounces of powdered sugar
• one drop of lemon juice

Method

1. 1

   Cut almonds into slices and warm in a pan.

2. 2

   Dissolve powdered sugar on a hot stove, add lemon juice, and cool slightly.

3. 3

   Mix in almonds and mold into desired shapes.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 306. The excerpt below is the record exactly as published.

nougat, and to make any kind of caramels, etc., etc. 1265. Burned Sugar. — Put into a small iron omelet-pan half a pound of granulated sugar, and place on a slow stove, to burn thoroughly for thirty minutes. Remove the pan to the table to cool slightly for five minutes, and then add half a pint of boiling water, mixing well with an iron spoon. Replace the pan on the stove, and boil for five minutes, stir- ring continually ; then strain the sugar through a sieve into a vessel, and put in a cold place to cool thoroughly. Pour it into a bottle, and use •when required. Burned sugar prepared this way will keep in perfect condition for several weeks. 1266. Nougat. — Have ready four ounces of peeled and dried almond (No. 1207). Cut each into four slices, and lay them in a tin pan with a sheet of paper under them. Put the pan in a warm place, but not on the stove. Take a copper sugar-pan, or dropper, put into it six ounces of powdered sugar, and place it on a hot stove ; then with a dry, wooden spatula stir continually, until the sugar is dissolved, being careful to avoid browning it, Remove from the fire, add one drop of lemon juice

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