White Nougat with Nuts

Ingredients

• 1/2 lb. granulated sugar
• | pt. water
• 1 oz. gelatine
• 1 tea-sp. glucose
• 1 or 2 whites of eggs
• 1/2 lb. shelled walnuts
• 1 tea-sp. almond essence
• Juice of 1 lemon

Method

1. 1

   Put sugar, water, and gelatine into a saucepan, allow to melt by the fire.

2. 2

   Add glucose, stir until boiling.

3. 3

   Boil quickly for 7-8 minutes, stirring all the time.

4. 4

   Remove from fire, let cool slightly, add beaten egg white, walnuts, and flavouring.

5. 5

   Stir until mixture begins to set.

6. 6

   Grease a tin, dust with corn starch and sugar, pour in nougat, and leave for 12 hours.

7. 7

   Cut into pieces.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 983. The excerpt below is the record exactly as published.

1 lb. granulated sugar. 1 gill water. 2 oz. butter. 1 dessert-sp. glucose. 2 oz. unsweetened cho- colate. I lb. nuts. 1 tea-sp. vanilla. Wafer paper. Shred or grate the chocolate, and put it into a saucepan with the sugar, water, butter, and glucose. Stir over the fire until dissolved, then remove the spoon and boil to 240° F. Pour into a wet basin, add \ lb. shred nuts — almonds, walnuts, pignolias, or cashew nuts may be used — flavour with vanilla, and stir occasionally until thick. Then take a small biscuit tin, put a sheet of wafer paper at the bottom, pour in the nougat mixture, and cover with another piece of wafer paper. Set aside to cool, then turn out and cut in convenient-sized pieces. Note. — A few pieces of preserved cherry and angelica may be added to the mixture if desired. 2955. Orange Nougat 1 lb. granulated sugar. I lb. glucose. 1 gill milk or cream. 1 orange. J lb. blanched almonds. 1 oz. butter. 3 whites of eggs. Wafer paper. Put the sugar, milk or cream, and glucose into a saucepan, stir until melted, and boil to the “hard boil,” about 250° F. Then remove the saucepan from the fire, add the butter, the grated or finely-chopped rind and the strained juice of the orange, and the whites of the eggs beaten to a stiff froth. Return to the fire, and boil the mixture until it again reaches 245°, and has become a pale brown colour. Mix in the almonds, and pour quickly into a shallow box lined with wafer paper. Put another piece of wafer paper on the top, and set aside until cold. Then turn out and cut in pieces as required. 2956. White Nougat with Nuts \ lb. granulated sugar. | pt. water. 1 oz. gelatine. 1 tea-sp. glucose. 1 or 2 whites of eggs. lb. shelled walnuts. 1 tea-sp. almond essence. Juice of h lemon

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