TURKISH CREAM NOUGAT.
Place in kettle
18 pounds sugar,
12 pounds glucose,
Water to dissolve same.
Cook to 255°; set off on barrel and with paddle stir it until it becomes a good, heavy cream; now add the whites of 18 eggs well beaten, and stir and beat until all is a good, stiff, heavy cream; then add English walnuts, pecans, or almonds, and pour in pan or tray lined with common manilla paper or wafer paper; when cold cut in bars to suit.
You can make the above vanilla, strawberry or chocolate flavors. They are all nice and sell well.