Nougat

Ingredients

• a pound of almonds
• half a pound of fine white sugar
• a teaspoonful of lemon-juice

Method

1. 1

   Blanch the almonds, cut them, and heat in a moderate oven.

2. 2

   Melt the sugar with lemon juice until small bubbles form.

3. 3

   Add hot almonds, mix, and pour onto an oiled slab, smoothing with a lemon dipped in oil.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 277. The excerpt below is the record exactly as published.

NOUGAT. Blanch a pound of almonds after they are shelled, by pogring boiling water over them, and then rubbing off the skins with a wet towel ; cut the blanched almonds in several pieces, and put them into a moderate oven, in a pan ; occa- sionally shake them, until they are very hot, but do not let them brown ; meantime put half a pound of fine white sugar over the fire, in a thick saucepan or sugar-boiler, with a tea- spoonful of lemon-juice, and stir it with a wooden spoon until the sugar is entirely melted and small bubbles begin to show on the surface ; then at once throw in the hot almonds, stir them gently through the sugar until they are mixed with it, and then pour out the nougat on an oiled slab or dish, flattening and smoothing it with half a lemon dipped in oil ; work quickly, because the nougat hardens fast. Pistache nuts are sometimes added to the almonds in making ' A saltspoonful of cream of tartar is enough for a pound of sugar. DESSERT. ' 523 FREEZHTG-TUB FOR FROZEN PUDDINGS. This engraving shows the mould containing the pudding which is to be frozen set in the tub of freezing-mixture, and Freezing-Tubs for Ices and Frozen Pucldin. also the mould entirely covered with ice packed upon it ; over the ice a folded blanket or a piece of clean carpet is thrown, until the pudding is entirely frozen. FROZEN CABINET-PUDDING. Dissolve half an ounce of gelatine in a gill of hot water, and keep it warm enough to be liquid ; break into a sauce- pan the yolks of six raw eggs, add to them half a pound of white sugar, a quart of cream, and a teaspoonful of any pre- ferred flavoring ; cut in small pieces a quarter of a pound of citron, making as many slices as possible in the form of leaves j use four ounces each of candied cherries, pineapple, and any other French fruit, cutting the last two in small dice ; with the citron-leaves and cherries make wreaths upon the bottom and sides of the inside of a three-pint plain tin mould which has a tight cover, filling each piece of fruit against the mould with a small bit of cold butter ; cut pieces of 524 PRACTICAL AMERICAN' COOKERY. sponge-cake baked in thin sheets, to fit against the fruit on the inside of the mould, and line it with the cake ; a large loaf of sponge-cake can be sUced, for lining the mould ; after the mould is lined, fill it with alternate layers of cake and fruit until within half an inch of the top, and cut a shce of cake to fit over the top ; after the mould is filled, put the saucepan containing the custard over the fire, and stir it constantly until it begins to thicken ; then stir in the gelatine, and strain it into the mould containing the fruit and cake ; when it has cooled a little, put on the top slice of cake, and the cover of the mould, and close the mould -by binding a strip of buttered cloth or thick paper around the joint of the cover ; pack the mould as directed for the second freezing of ices, in the proper recipe, and freeze the pudding for four hours ; turn it from the mould before serving it. Frozen cabinet pudding may be served with cold boiled custard, whipped cream, the rum-sauce given with the re- cipe for hot cabinet pudding, or with any good hard sauce. CONFECTIONERS' NESSELRODE PUDDING. This delicious ice can be prepared at home by attending closely to the following directions, or any good confectioner will make it to order. Boil fifty Italian chestnuts, remove the shells and skins, and either rub them through a sieve with a potato-masher, or pound them to a pulp in a mortar ; there should be about a pint and a half of chestnut pulp ; mix with it an equal quantity by measure of fine sugar, and a pint and a half of very thick cream whipped to a stiff froth, and freeze it like ice-cream ; meantime put over the fire a pound of sugar and a pint and a half of water, and let it boil ; while the sirup is heating, pick over four ounces of sultana or seedless raisins, and cut in small dice four ounces each of citron and candied pineapple, and when the sugar is melted put them into it, together with four ounces DESSERT. 525 of candied cherries ; boil the fruit in the sirup for five min- utes, and then strain it out, saving the sirup ; after the fruit is put into the sirup, boil and peel twenty-five more chest- nuts ; when the chestnuts are done, return the sirup to the fire with a teaspoonful of lemon-juice

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