NOUGAT SPONGE CHOCOLATE.
Place in kettle
5 pounds sugar,
5 pounds glucose,
Water to dissolve.
Add 2 oz. nucoa butter.
Cook to hard ball, as for caramels, then add 1 quart cream, and stir and cook again to hard ball; pour on slab, fold up edges; when cool pull on hook, then lay it on the slab and chop up in coarse pieces 2 pounds of almonds and knead them into the batch; now flatten out the batch between the iron bars and with rolling-pin flatten out nicely the thickness of caramels; when cold cut in pieces one-fourth of an inch wide and one and one-half inches long, and dip in chocolate.
The same batch with ground roasted peanuts in is fine and sells well, and is called Peanut Nougat.