Little Nougats with Cream

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

nougat preparation

half a pound of almonds ↝ Nuts, almonds, whole, raw [Nut and Seed Products]
half a pound of castor sugar ↝ Sugars, granulated [Sweets]
two tablespoonfuls of lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (2)

Put half a pound of almonds in a saucepan with enough cold water to cover them, and stand the pan on the stove and allow it to come to the boil; then strain off the water and wash the almonds in cold water, and then put them in a cloth and rub them all well together to take off the skins; split the almonds in halves and then shred them in very fine lengths; put them on a baking sheet and bake them a very pale golden colour, keeping them well turned and moved.
Put half a pound of castor sugar in a stewpan with two tablespoonfuls of lemon juice, boil together till a pretty golden colour, then mix in half a pound of the prepared almonds; just boil up, mixing them well together, then mould as soon as possible as below.

Original Text

Little Nougats with Cream.
(Petits Nougats à la Crème.)
Put half a pound of almonds in a saucepan with enough cold water to cover them, and stand the pan on the stove and allow it to come to the boil; then strain off the water and wash the almonds in cold water, and then put them in a cloth and rub them all well together to take off the skins; split the almonds in halves and then shred them in very fine lengths; put them on a baking sheet and bake them a very pale golden colour, keeping them well turned and moved. Put half a pound of castor sugar in a stewpan with two tablespoonfuls of lemon juice, boil together till a pretty golden colour, then mix in half a pound of the prepared almonds; just boil up, mixing them well together, then mould as soon as possible as below.

Notes

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