Nougat de Montelimart

Ingredients

• 1 lb. of sweet almonds
• 4oz. of pistachios
• 12oz. of best white honey
• the same of best cane caster sugar
• the stiffly whipped whites of five eggs

Method

1. 1

   Blanch, peel, and dry almonds and pistachios.

2. 2

   Boil honey and sugar to crack stage, pour onto whipped egg whites, simmer until it forms a ball.

3. 3

   Stir in nuts, spread on wafer paper, weight, let stand overnight, cut into blocks, and pack.

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 85. The excerpt below is the record exactly as published.

Nougat cle Montelimart. — Blanch, peel, and dry in the oven lib. of sweet almonds and 4oz. of pistachios, without, however, allowing them to discolour, and blanch and bake 4oz. of almonds to a red brown. Now put into a pan 12oz. of best white honey, and the same of best cane caster sugar, and boil these together to the crack ; then pour it on to the stiffly whipped whites of five eggs

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