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| Candies and Bonbons And How To Make Them By Marion Neil (1913) |
The Making of Nougats
“Eat thou honey, because it is good”
Nougats, when properly made, rank among the
finest of the candies, and may roughly be divided
into two varieties: The first consists of sugar and
various kinds of nuts; sugar, glucose, and various
kinds of nuts; and sugar, lemon-juice, and glucose
with nuts.
The second, of which Nougat Montelimart is the
best known variety, consists of sugar, glucose, honey,
and various nuts, with the addition of beaten whites
of eggs, flavors, and preserved fruits, such as
apricots, pineapple, cherries, figs, as well as
crystallized violets and rose leaves.
“Eat thou honey, because it is good”
Nougats, when properly made, rank among the
finest of the candies, and may roughly be divided
into two varieties: The first consists of sugar and
various kinds of nuts; sugar, glucose, and various
kinds of nuts; and sugar, lemon-juice, and glucose
with nuts.
The second, of which Nougat Montelimart is the
best known variety, consists of sugar, glucose, honey,
and various nuts, with the addition of beaten whites
of eggs, flavors, and preserved fruits, such as
apricots, pineapple, cherries, figs, as well as
crystallized violets and rose leaves.
Caramel Nougat
1 lb. (2 cups) confectioners’ sugar
½ lemon
1 teaspoonful glucose
¾ lb. (3 cups) blanched and chopped almonds
Put the sugar, lemon-juice, and glucose into a
saucepan, and stir them over the fire until the sugar
melts and changes to a light-brown color.
Remove from the fire and mix in the almonds,
previously warmed.
Return to the fire and stir for a few minutes; then
turn into a thickly buttered flat pan.
Put a small piece of the nougat on an oiled slab and
mold it with the fingers while it is soft. It may be
pressed out with a palette knife or a buttered lemon,
and pressed into warm greased molds. Set aside until
cold; then take a small knife and remove the nougat
baskets from the molds.
They may be filled with ices, custards, candies, or
whipped and sweetened cream mixed with small
pieces of fresh or preserved fruits. The nougats will
keep for a few days if put in a box in a dry place.
1 lb. (2 cups) confectioners’ sugar
½ lemon
1 teaspoonful glucose
¾ lb. (3 cups) blanched and chopped almonds
Put the sugar, lemon-juice, and glucose into a
saucepan, and stir them over the fire until the sugar
melts and changes to a light-brown color.
Remove from the fire and mix in the almonds,
previously warmed.
Return to the fire and stir for a few minutes; then
turn into a thickly buttered flat pan.
Put a small piece of the nougat on an oiled slab and
mold it with the fingers while it is soft. It may be
pressed out with a palette knife or a buttered lemon,
and pressed into warm greased molds. Set aside until
cold; then take a small knife and remove the nougat
baskets from the molds.
They may be filled with ices, custards, candies, or
whipped and sweetened cream mixed with small
pieces of fresh or preserved fruits. The nougats will
keep for a few days if put in a box in a dry place.
| Some Nougat Making Tools: Candy Thermometer, Kettles, Hand Mixer, Nougat Frame, And Small Knife |
Chocolate Nougat
1 lb. (2 cups) sugar
2 ozs. (1/2 cup) unsweetened chocolate
2 ozs. (4 tablespoonfuls) butter
3 ozs. (3/4 cup) blanched almonds
3 ozs. (3/4 cup) preserved cherries
1 teaspoonful glucose
¼ pint (1/2 cup) water
1 teaspoonful almond extract
½ teaspoonful rose extract
Put the sugar into a saucepan, add the glucose, water, and
butter. Dissolve and stir slowly over the fire; then remove the
spoon and boil to 240° or till the syrup forms a soft ball when
tried in cold water. Pour at once into a wet basin, and when
nearly cold, stir in the extracts. Melt the chocolate and add it. Stir
until it sets in a firm mass. Cover with waxed paper and a clean
towel, and leave in a cool place for thirty minutes. Then knead it
smooth and place it in a double boiler. Stir over the fire until it is
warm enough to pour.
Mix in the cherries and the almonds, chopped, and pour into a
nougat frame lined with wafer paper. Cover with wafer paper
and set a board and a heavy weight on the top. Leave for five
hours, then turn out and cut into strips. Wrap each one in waxed
paper.
1 lb. (2 cups) sugar
2 ozs. (1/2 cup) unsweetened chocolate
2 ozs. (4 tablespoonfuls) butter
3 ozs. (3/4 cup) blanched almonds
3 ozs. (3/4 cup) preserved cherries
1 teaspoonful glucose
¼ pint (1/2 cup) water
1 teaspoonful almond extract
½ teaspoonful rose extract
Put the sugar into a saucepan, add the glucose, water, and
butter. Dissolve and stir slowly over the fire; then remove the
spoon and boil to 240° or till the syrup forms a soft ball when
tried in cold water. Pour at once into a wet basin, and when
nearly cold, stir in the extracts. Melt the chocolate and add it. Stir
until it sets in a firm mass. Cover with waxed paper and a clean
towel, and leave in a cool place for thirty minutes. Then knead it
smooth and place it in a double boiler. Stir over the fire until it is
warm enough to pour.
Mix in the cherries and the almonds, chopped, and pour into a
nougat frame lined with wafer paper. Cover with wafer paper
and set a board and a heavy weight on the top. Leave for five
hours, then turn out and cut into strips. Wrap each one in waxed
paper.
| Next Topic: Nougats 2 |
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Newest Title:
The Candy
Cookbook by Alice
Bradley (1917)
Also available
online:
Home Candy
Making by Sarah
Rorer (1911)
The Art of Candy
Making by Mrs.
Sherwood P.
Snyder (1915)
Candy Recipes
from "Practical
Housekeeping"
(1881)
Candy Making
Recipes from Mrs.
Harding's 20th
Century Cookbook
(1921)
Candy Recipes
from "Grand Union
Cookbook" (1902)
Links