Nougat
From The century cook book, 1894
Serves 16
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 100. The excerpt below is the record exactly as published.
a dessertspoonful of lemon juice to each pound, then adding double the weight of sugar in almonds, either colored or white, filberts, or pistachios, and a little sweet liquor. The almonds or nuts should be hot when put into the syrup. For lining moulds, small pieces of the nougat
Cook this with the app: pantry check, scaling, and the assistant.