French Nougat
From Atlanta woman'a club cook book (1921).
A historical recipe
Atlanta woman'a club cook book, by Atlanta woman's club. [from old catalog] (1921).
France
Known as a French recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- 1/2 lb.
- confectioner's sugar.
- 14, lb.
- almonds, blanched and Confectioner's chocolate.
- finely chopped.
- Put sugar in a saucepan, place on range, and stir constantly until melted ;
- add almonds, and pour on an oiled marble.
- Fold mixture as it spreads with a broad-bladed knife, keeping it constantly in motion.
- Divide in four parts, and, as soon as cool enough to handle, shape in long rolls about 1/3 inch in diameter, keeping rolls in motion until almost cold.
- When cold snap in pieces ly^ inches long.
- This is done by holding roll at point to he snapped over the sharp edge of a broad-bladed knife and snapping.
- 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.
- Chocolate best adapted for dipping bonbons and confections must be bought where confectioners' supplies are kept.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon