6 pounds sugar,
4 pounds glucose,
Water to dissolve same.
Cook to 252°; set kettle off quick on a barrel and then beat up stiff the whites of 16 eggs; now stir the batch a few minutes to get the heat out and then add the eggs and a little vanilla extract; beat it up until it becomes stiff, then add 1 pound almonds and stir them in good; now line two five-pound boxes with wafer paper and fill them both and place a sheet of wafer paper on the top and smooth it off good; set to one side for two hours and it is ready to cut in bars for the store.
No. 2. FRENCH NOUGAT.
Strawberry.
Proceed as with No. 1 French Nougat; when the batch is taken off color light red, flavor with strawberry.
No. 3. FRENCH NOUGAT.
Chocolate.
Proceed as with No. 1 French Nougat, only add ¼ pounds of dark chocolate when the batch is taken off, and finish same as No. 1.