Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| 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
- one pound of heated strained honey
- a pound of sugar cooked to the ball
- a pound of sugar cooked to the crack
- a pound of whole blanched almonds
- three eggs whipped to a stiff froth
- one inch thick
- one inch wide
Directions
Put into a saucepan the whites of three eggs whipped to a stiff froth; beat into them one pound of heated strained honey, then add a pound of sugar cooked to the ball, 236 deg.. Continue beating until it attains 290 deg.. A little of the mixture cooled in water will then crumble between the fingers. At this stage add a pound of sugar cooked to the crack, 310 deg., a pound of whole blanched almonds, and a few pistachio nuts. Pour the mixture into a dish lined with wafers, making the nougat one inch thick. Cover the top with wafers, and when cold cut it into pieces three inches long and one inch wide. To make wafers, see receipt for gauffres (page 479); but instead of baking them in the gauffre-iron, spread the mixture as thinly as possible on an oiled paper and dry in a slow oven without coloring.