Nougat

Ingredients

• one and one-quarter pounds sugar
• three tablespoons glucose
• one cup water
• three-quarters pound sugar
• three-quarters cup water
• whites of three eggs
• half pound almond nuts

Method

1. 1

   In one vessel, combine 1.25 pounds sugar, 3 tablespoons glucose, and 1 cup water.

2. 2

   In another vessel, combine 0.75 pounds sugar and 0.75 cup water.

3. 3

   Cook each until it ropes.

4. 4

   Pour the 0.75 pounds sugar into the well-beaten egg whites, then pour in the other syrups while beating continuously.

5. 5

   When stiff, add the almond nuts, shape like a loaf, and set aside until cold.

6. 6

   Slice and add flavoring to taste before adding nuts.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 163. The excerpt below is the record exactly as published.

Nougat. — One and one-quarter pounds sugar, three table- spoons glucose, add to this one cup water in one vessel, and in another vessel put three-quarters pound sugar and three-quar- ters cup water. Let each cook until it ropes, then pour first the three-quarters pound sugar in the well-beaten whites of three eggs, and then pour in the other syrups, beating all the time. When quite stiff add half pound almond nuts

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