Turkish Cream Nougat
A historical recipe from Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.).
A historical recipe
Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.). Project Gutenberg eBook #74966.
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 Rigby's reliable candy teacher and soda and ice cream formulas, by Rigby, W. O. (Will O.). Digitised by Project Gutenberg, eBook #74966 (https://www.gutenberg.org/ebooks/74966). 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.
Turkey. Associated with Turkey by a demonym leading its title: Turkish (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.
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Ingredients
- 18 pounds sugar
- 12 pounds glucose
- 18 eggs
Method
- 18 pounds sugar, 12 pounds glucose, Water to dissolve same.
- Cook to 255°;
- set off on barrel and with paddle stir it until it becomes a good, heavy cream;
- now add the whites of 18 eggs well beaten, and stir and beat until all is a good, stiff, heavy cream;
- then add English walnuts, pecans, or almonds, and pour in pan or tray lined with common manilla paper or wafer paper;
- when cold cut in bars to suit.
- You can make the above vanilla, strawberry or chocolate flavors.
- They are all nice and sell well.