Transcribe
Translate
Emily Netuzed recipe book, August 1874
Page 85
More information
digital collection
archival collection guide
transcription tips
Nougat Lady F 1876 To 1 lb almonds cut into shreds & well dried, add 1/2 lb sifted sugar. The sugar should be put into a sugar-pan on a slow fire & stirred all the time with a wooden spoon. When the sugar is well melted without any lumps [throw?] the almonds & mix well. Care should be taken not to colour the sugar too much. & that the almonds be very hot before putting them into the sugar. Then make up your nougat into a mould previously oiled & serve with whipped cream. White wine whey to half a pint of boiling milk add when on the fire one or tow wine glassfuls of sherry, strain thro' a fine sieve & sweeten with sugar if liked.
Saving...
prev
next
Nougat Lady F 1876 To 1 lb almonds cut into shreds & well dried, add 1/2 lb sifted sugar. The sugar should be put into a sugar-pan on a slow fire & stirred all the time with a wooden spoon. When the sugar is well melted without any lumps [throw?] the almonds & mix well. Care should be taken not to colour the sugar too much. & that the almonds be very hot before putting them into the sugar. Then make up your nougat into a mould previously oiled & serve with whipped cream. White wine whey to half a pint of boiling milk add when on the fire one or tow wine glassfuls of sherry, strain thro' a fine sieve & sweeten with sugar if liked.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
