Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
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 cupfuls of granulated sugar into a saucepan
- half cupful of water
- half cupful of hot chopped blanched almonds which have been dried in the oven
- two pieces are tied together
- one end
Directions
Put two cupfuls of granulated sugar into a saucepan with a half cupful of water. Let it boil to the crack (310 deg.) without stirring (see boiling sugar, page 511), add a few drops of lemon-juice, and then turn in a half cupful of hot chopped blanched almonds which have been dried in the oven. Mix them together, stirring only enough to mix them and not grain the sugar. Pour it on an oiled marble slab, and press it as thin as an eighth of an inch or less. Cut the sheet of nougat into pieces of the right size and press them into oiled molds. Do this while the nougat is only just cool enough to handle, so it will be pliable. Loosen the form from the mold while it is still warm, but keep it in the mold until cold. The work has to be done quickly, as the nougat hardens in a few minutes. Perhaps the first trial to make nougat forms will be a failure, but a few trials will enable one to accomplish it.
If any pieces get broken off the molded forms, they can be stuck on again with liquid sugar or with royal icing. Horns of plenty are favorite forms for nougat. The molds come of different sizes. These pieces filled with glace fruits make very ornamental pieces. The horns are molded in halves. When the nougat has hardened, the two pieces are tied together, rested on a muffin ring, and royal icing pressed through a pastry-tube into any ornamental shape along the edges. This quickly hardens and binds the horn together. A support for the form is made from nougat cut into strips and formed into a box-shape, open at one end.