Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two ounces of almonds blanched
- six ounces of sugar
- a pound of sugar
- twelve ounces -- wipe them very dry
Directions
' Boil together a pound of sugar for twenty minutes, and then stir in two ounces of almonds blanched, divided and dried, or pistachios. Let the sugar boil after they are added till it crackles when dropped in cold water and snaps between the teeth without sticking, then pour it into a tin mould oiled. When nearly cold, take it out — or a paper case might be made. A part of it might be taken out and worked white by putting in the almonds when soft. Very good.
NOnOAT AU PARIS.
Blanch some almonds — ^twelve ounces — wipe them very dry, spht them, and put them into an oven to heat ; boil to caramel six ounces of sugar, throw in the almonds hot, and mix them with the sugar; pour into your moulds, oiled sUghtly with butter or oil, the nougat, and
226 8WS1STMEATS.
with a lemon quickly press it round the mouldy equally and very thin^ and let it cool. When quite cold, this is used in France for making les pieces montees, which are filled with glaee fruits.