Nougat de Provence

Ingredients

• four pounds of small sweet almonds
• two pounds of pounded sugar
• three ounces of white honey
• four tablespoonfuls of wheat syrup
• flavour with essence of orange flower or neroli
• two handfuls of blanched pistachios

Method

1. 1

   Peel and dry almonds.

2. 2

   Boil sugar and honey, skimming well.

3. 3

   After the first boil, add wheat syrup and citric acid.

4. 4

   When it reaches the casse stage, remove from fire, flavour, and pour onto an oiled slab.

5. 5

   Work into a pliable paste, mix in almonds and pistachios, place in a lined box, smooth the surface, and cut into pieces.

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 8. The excerpt below is the record exactly as published.

Nougat de Provence Peel four pounds of small sweet almonds, dry them well, and keep them warm ; put into a copper pan two pounds of pounded sugar and three ounces of white honey ; set the pan over the fire and boil the sugar, skimming it well ; after the first boil add four tablespoonfuls of wheat syrup and a few drops of citric acid. When the syrup has reached the casse stage, remove it from the fire, flavour with essence of orange flower or neroli, add a fezv drops of vegetable carmine, pour it on to an oiled slab of marble, and with a flat wooden spoon bring it back c 2 20 NATIONAL VIANDS towards the centre till it forms a pliable paste. Work the paste by pulling with the hands or lengthwise, as for spun sugar ; this must be done by two persons, and so quickly that the stuff has not time to get cold. Then mix in the warm almond and two handfuls of blanched pistachios

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