Nougat. (Cataldi.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Dry the blanched and sliced almonds in a slow oven.
  2. Put 1/4 lb. sugar by itself, with no water, into a sugar pan over the fire to melt; stir gently all the time, or it will spoil by getting lumpy; when it has quite melted, add the almonds, and mix all well together.
  3. Let it be gold-coloured, not brown.
  4. Have quite ready a plain, round mould, which must have been well oiled with fresh olive oil (butter does not answer in making Nougat).
  5. Line the sides and bottom of the mould quickly with the hot Nougat mixture, and press it down evenly everywhere with a lemon.
  6. Fill with Italian Cream, No. I (see Creams) at the last moment before serving.
  7. If the Nougat should stick to the mould when you want to turn it out, plunge it two-thirds-of its depth in warm water, then wipe the outside, and the Nougat will come out.
Original Text
Nougat. (Cataldi.) 1 lb. sweet almonds blanched and sliced lengthways. Dry them in a slow oven. Put ¼ lb. sugar by itself, with no water, into a sugar ban over the fire to melt; stir gently all the time, or it will spoil by getting lumpy; when it has quite melted, add the almonds, and mix all well together. Let it be gold-coloured, not brown. Have quite ready a plain, round mould, which must have been well oiled with fresh olive oil (butter does not answer inmaking Nougat); line the sides and bottom of the mould quickly with the hot Nougat mixture, and press it down evenly everywhere with a lemon. Fill with Italian Cream, No. I (see Creams) at the last moment before serving. If the Nougat should stick to the mould when you want to turn it out, plunge it two-thirds-of its depth in warm water, then wipe the outside, and the Nougat will come out.
Notes
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