CREAM NOUGAT.
This is a delicious confection, if carefully made after the following recipe:
1¼ pounds of glucose,
3¼ pounds of white sugar,
1 pint of water,
Whites of 6 eggs,
1 pound of English walnut meats,
3 pounds of Valencia almonds,
Vanilla flavoring.
Whisk the whites of the eggs in a copper pan till they are light and stiff; then put ¾ of a pound of the sugar in a small pan with ½ pint of water and cook to 250°; pour the hot sugar into the beaten eggs, at the same time beating the eggs to make them mix thoroughly with the sugar; now put the remainder of the sugar into a copper pan together with the glucose and ½ pint of water; cook to 260° and then remove from the fire; stir in the sugar and glucose, and keep stirring until white and creamy; add the eggs, slowly stirring them in, and lastly add the almonds, walnut meats and vanilla flavoring. Now lay nougat wafers in a frame on your marble and pour the nougat out on these, also placing the wafers on the top and a board on top of the wafers. Let the batch lay over night, and in the morning cut it into bars of required size.