MAPLE NOUGAT.
Place in kettle
6 pounds maple sugar,
4 pounds glucose,
Water to dissolve same.
Cook to 250°; set off on barrel, and then beat the whites of 16 eggs; when done add them to the batch and stir and beat until the mass is good and thick and hard to stir; then add 4 pounds of almonds or pecans, stir them all through, and with an iron spoon dip out the batch and place it in a box lined with wafer sheets and place a wafer sheet on top after batch is poured.