White Nougat

Ingredients

• Ten pounds white sugar
• half gallon strained honey
• three pounds blanched almonds
• one tablespoon oil of lemon

Method

1. 1

   After the sugar is melted and strained, cook until nearly done; have the honey boiling and pour on the sugar in the kettle.

2. 2

   Set it on the fire again and when it boils up well, pour out on a greased marble.

3. 3

   Add the oil of lemon.

4. 4

   When cool enough to handle, turn it up and bleach on a candy-hook; when white, take off and spread it on the marble and sprinkle the blanched almonds over it, fold up and spread out again, adding more almonds.

5. 5

   Continue working it over until all the almonds are worked in, then form into a long bar and cut up in square pieces.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 127. The excerpt below is the record exactly as published.

White Nougat. — Ten pounds white sugar, half gallon strained honey, three pounds blanched almonds, one tablespoon oil of lemon

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