Nougat

Ingredients

• 6 ounces of highly-refined sugar
• twelve ounces of fine Jordan almonds

Method

1. 1

   Blanch and dry almonds, then split and spread on a dish.

2. 2

   Boil sugar to barley sugar stage, mix in almonds, spread quickly on an oiled dish, and cut before it cools.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 489. The excerpt below is the record exactly as published.

nougat , and other confectionary, though it is not in general quite so brilliant as that which is made by the preceding receipt. When the sugar first begins to melt, it should be stirred only just in that part, or it will not be equally coloured. BARLEY-SUGAR. Add to three pounds of highly-refined sugar one pint and a quarter of spring water, with sufficient white of egg to clarify it in the manner directed in the last page but one ; pour to it, when it begins to whiten, and to be very thick, a dessertspoonful of the strained juice of a fresh lemon ; and boil it quickly until it is at the point which we have indicated above. A few drops of essence of lemon may be added to it, just as it is taken from the nre. Pour it on to a marble slab, or on to a shallow dish which has been slightly oiled, or rubbed with a particle of fresh butter ; and when it begins to harden at the edges form it into sticks, lozenges, balls, or any other shapes at pleasure. While it is still liquid it may be used for various purposes, such as Chantilly baskets, palace bonbons, croquantes ,* cerises an caramel , &c. : for these the vessel containing it must be set into a pan of water, and it must again be liquefied with a very gentle degree of heat should it cool too quickly. As it soon dissolves if exposed to damp, it should be put into very dry canisters as soon as it is cold, and these should be kept in a dry place. Best sugar, 3 lbs. ; water, 1 \ pint ; white of egg , | of 1 ; lemon- juice, 1 dessertspoonful jSOUGAT. This is a preparation of barley sugar, and almonds, filberts, or pistachio-nuts, of which good confectioners, both foreign and English, make a great variety of highly ornamental dishes. We must, how- ever, confine our directions to the most common and simple mode of serving it. Blanch twelve ounces of fine Jordan almonds in the tisual way, wipe them very dry, split them in halves, and spread them upon tins or dishes ; dry them in a very gentle oven, without allowing them to brown ; or if the flavour be liked better so, let them be equally coloured to a pale gold tint : they should then be often turned while in the oven. Boil to barley sugar in a small preserving-pan six ounces of highly-refined sugar,

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