Nougat

Ingredients

• i lb. of almonds
• Yt lb. of sifted sugar
• slightly but thoroughly oiled
• A cut lemon

Method

1. 1

   Blanch and brown almonds, melt sugar in a copper pan, and mix with hot almonds.

2. 2

   Spread the paste in an oiled mold.

3. 3

   Allow to set and serve with whipped cream.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 262. The excerpt below is the record exactly as published.

Nougat. — Nougat is a sort of paste made of sugar, almonds, pistachio nuts, or filberts. A little practice is necessary before it can be well made. The process is as follovvs : Blanch i lb. of almonds, dry them well in a soft cloth, cut them into quarters, put them on a baking sheet in a cool oven, and let them remain until quite hot through and lightly browned. When they are nearly readjr, put Yt lb. of sifted sugar into a copper pan, without any water, and move it about with a wooden spoon. When it is melted and begins to bubble, stir in the hot almonds gently, so as not to break them. Have ready the mould which is to be used, slightly but thoroughly oiled, and spread the paste all over it about a quarter of an inch thick. This is the difficult part of the operation, as the nougat hardens very quickly. The pan in which it is prepared should be kept in a warm place, to prevent it stiffening before the mould is finished. It is a good plan to spread out a piece for the bottom of the mould first, and put that in its place, then pieces for the sides. Care must be taken, however, to make these pieces stick closely to- gether. A cut lemon

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