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Nougat

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France

Known as a French recipe, with similar versions prepared across other nations.

  • Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.

Ingredients 7 ingredients

  1. Lemons
  2. an ounce of isinglass melted
  3. a pound of loaf-sugar broken small
  4. a pound of shelled sweet almonds
  5. a pint of cold water
  6. a pound of shelled bitter almonds
  7. Cut
Contains Tree nuts Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon High in vitamin C · Source of protein

    High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of protein · 1.1 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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.
  • Hot sugar. Hot sugar sticks to skin and burns far hotter than boiling water: don't touch or taste it. Keep a bowl of cold water close, and keep children away while it cooks.
  • 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

  1. This is a very fine confection.
  2. Take three quarters of a pound of shelled sweet almonds, and one quarter of a pound of shelled bitter almonds.
  3. Blanch them by scalding them in boiling water.
  4. Then throw them into cold water, and take them out and wipe them.
  5. Cut them into small pieces (but do not pound them,) and mix them well together.
  6. Take a pound of loaf-sugar broken small, and mix it with half a pint of cold water, and an ounce of isinglass melted in a very little hot water.
  7. Boil the sugar, and skim it well.
  8. When it is quite clear, throw in your almonds, having first squeezed over them the juice of two lemons.
  9. Stir the almonds well through the sugar;
  10. and as soon as they are properly mixed with it, take the kettle off the fire.
  11. Have ready a mould or a square tin pan well greased with sweet-oil.
  12. Put your mixture into it, a little at a time;
  13. dispersing the almonds equally through the sugar, before it has time to get cold.
  14. But if it does chill before the almonds are well mixed in it, set it again over the fire to melt.
  15. Turn it frequently in the mould, to prevent its sticking.
  16. When it has become a hard cake, set the mould for a moment in warm water, and turn out the nougat.
  17. In stirring it, you had better use a wooden spoon.

Plating

Cookware for this recipe

  • Saucepan
  • Cake tin
  • Mortar and pestle
  • Chef's knife
  • Wooden spoon
  • Spatula
  • Slotted spoon
  • Kettle