Nougat
From The home cook book, 1905
Serves 6
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 180. The excerpt below is the record exactly as published.
NOUGAT To make this most delectable of candies, melt over the fire in a porcelain-lined vessel one pound of fine white sugar with two tablespoons of water. Have ready a half pound of sweet almonds, blanched and chopped. When the syrup be- gins to turn yellow, add the nuts, stir for five minutes, add a little grated lemon-peel
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