Small Pyramid of Nougat
From The table, 1889
Serves 1
Requires careful assembly.
Presented as published in 1889. 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 table (1889) by Alexander Filippini, page 307. The excerpt below is the record exactly as published.
Small Pyramid of Nougat.— Oil slightly the interior of a small, round base. Take half the nougat, prepared as for No. 1266, lay it on a marble table (the nougat should always be hot), roll it out very thin with an oiled roller, and with this line the oiled base. Then with a whole lemon sharply press the nougat onto the mold to give it a perfect form, cutting it evenly away all around the edge. Put the pieces with the rest in the pan, and place near the fire to keep hot. Have a small cornet-d'abondance (cornucopia), oil it slightly, and line the inside with half the remaining nougat, rolled out as before, and pressing it the same. Cut away all the superfluous part, and let it cool slightly. Then unmold both the base and cornet. Oil a tartlet-mold, and line it with the rest of the nougat. Lay the base carefully upon a glass stand of suitable size, the covered part uppermost, and fasten to the stand with cooked sugar (No. 1264). With cooked sugar fasten the cornet in the middle, small end uppermost, using cooked sugar for the purpose. Put the remaining piece from the tartlet-mold on top of all, and fasten it in the same way. All this should be done carefully and patiently. Have ready two well- peeled, sound oranges, pull them gently to pieces, looking closely at each separate section to see that the skin is not broken or loosened. Have a quarter of a pound of fresh Malaga grapes, detach them, leaving on each grape about a quarter of an inch of stem. Take also two ounces of candied cherries
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