Nougat de Montélimart

The Queen Cookery Books. No.3. Pickle... · S. Beaty-Pownall · 1902
Source
The Queen Cookery Books. No.3. Pickles and Preservatives
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (10)
  1. Blanch, peel, and dry in the oven 1lb. of sweet almonds and 4oz. of pistachios, without, however, allowing them to discolour.
  2. Blanch and bake 4oz. of almonds to a red brown.
  3. Put into a pan 12oz. of best white honey, and the same of best cane caster sugar, and boil these together to the crack.
  4. Pour the boiled honey and sugar mixture onto the stiffly whipped whites of five eggs, whisking it well together.
  5. Allow all to simmer gently till, on dipping your finger and thumb into water, and then into the syrup, the latter does not adhere to the fingers; when you can make it “ball,” lift the pan from the fire.
  6. Stir in the almonds (white and brown) and the pistachios.
  7. Have ready spread on a board a sheet of wafer paper, and spread this mixture as evenly as you can with the mixture, in a layer fully two inches thick.
  8. On this place another sheet of wafer paper.
  9. Lastly, lay a board or a clean tin on the top and weight it evenly.
  10. Let it stand till the next day, when it can be cut in blocks and packed in grease-proof paper in a tin box.
Original Text
Nougat de Montélimart.—Blanch, peel, and dry in the oven 1lb. of sweet almonds and 4oz. of pistachios, without, however, allowing them to discolour, and blanch and bake 4oz. of almonds to a red brown. Now put into a pan 12oz. of best white honey, and the same of best cane caster sugar, and boil these together to the crack; then pour it on to the stiffly whipped whites of five eggs, whisking it well together, and allow it all to simmer gently till, on dipping your finger and thumb into water, and then into the syrup, the latter does not adhere to the fingers; when you can make it “ball,” lift the pan from the fire, and stir in the almonds, white and brown, and the pistachios. Have ready spread on a board a sheet of wafer paper, and spread this as evenly as you can with the mixture, in a layer fully two inches thick; on this place another sheet of wafer paper,and, lastly, lay a board or a clean tin on the top and weight it evenly. Letit stand till the next day, when it can be cut in blocks and packed in grease-proof paper in a tin box. You can
Notes
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