TURKISH CREAM.
First dissolve 2 ounces albumen in 1 pint hot water; now place in kettle
6 pounds sugar,
2½ pounds glucose,
1 quart water,
2 ounces nucoa butter.
Cook to 254°; pour on slab, work with spatula until it begins to get cloudy; then add the dissolved albumen, 2½ pounds shelled almonds and 1 ounce vanilla; put in tin box. Let it set a few hours, then cut in squares or slices.