Nougat case for Charlotte

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (3)
Instructions (3)
  1. Prepare three-quarters of a pound of nougat (see recipe), and turn it out on an oiled slab or board; roll it out quickly, cut it in strips about one and a half inches wide, and as long as the depth of the mould; set these aside till cold, then build them up round a well-oiled charlotte mould, using boiled sugar to fix them.
  2. Put them aside till perfectly set and hard, then garnish to taste with icing, using a forcing bag and a small rose pipe for the purpose.
  3. A few rounds or half circles can also be cut from the nougat paste, similarly
Original Text · last edited 4 days ago
Nougat case for Charlotte.—Prepare three-quarters of a pound of nougat (see recipe), and turn it out on an oiled slab or board; roll it out quickly, cut it in strips about one and a half inches wide, and as long as the depth of the mould; set these aside till cold, then build them up round a well-oiled charlotte mould, using boiled sugar to fix them. Put them aside till perfectly set and hard, then garnish to taste with icing, using a forcing bag and a small rose pipe for the purpose. A few rounds or half circles can also be cut from the nougat paste, similarly
Notes
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