Skip to content

French Nougat

A historical recipe from The Boston cooking-school cook book, by Fannie Merritt Farmer (1896).

A historical recipe

The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Project Gutenberg eBook #65061.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Boston cooking-school cook book, by Fannie Merritt Farmer (1896). Digitised by Project Gutenberg, eBook #65061 (https://www.gutenberg.org/ebooks/65061). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

Create an image with FoodStudio Made by our AI generator from your own prepaid SecondMem credits. We keep no picture from the source.

Ingredients

Method

  1. ½ lb.
  2. confectioners’ sugar ¼ lb.
  3. almonds, blanched and finely chopped Confectioners’ chocolate Put sugar in a saucepan, place on range, and stir constantly until melted;
  4. add almonds, and pour on an oiled marble.
  5. Fold mixture as it spreads with a broad-bladed knife, keeping it constantly in motion.
  6. Divide in four parts, and as soon as cool enough to handle shape in long rolls about one-third inch in diameter, keeping rolls in motion until almost cold.
  7. When cold, snap in pieces one and one-half inches long.
  8. This is done by holding roll at point to be snapped over the sharp edge of a broad-bladed knife and snapping.
  9. Melt confectioners’ chocolate over hot water, beat with a fork until light and smooth, and when slightly cooled dip pieces in chocolate and with a two-tined fork or bonbon dipper remove from chocolate to oiled paper, drawing dipper through top of each the entire length, thus leaving a ridge.
  10. Chocolate best adapted for dipping bonbons and confections must be bought where confectioners’ supplies are kept.