1¼ pounds of glucose,
3¼ pounds of white sugar,
1 pint of water,
Whites of 6 eggs,
1 pound of English walnut meats,
3 pounds of Valencia almonds,
Vanilla flavoring.
Whisk the whites of the eggs in a copper pan till they are light and stiff; then put ¾ of a pound of the sugar in a small pan with ½ pint of water and cook to 250°; pour the hot sugar into the beaten eggs, at the same time beating the eggs to make them mix thoroughly with the sugar; now put the remainder of the sugar into a copper pan together with the glucose and ½ pint of water; cook to 260° and then remove from the fire; stir in the sugar and glucose, and keep stirring until white and creamy; add the eggs, slowly stirring them in, and lastly add the almonds, walnut meats and vanilla flavoring. Now lay nougat wafers in a frame on your marble and pour the nougat out on these, also placing the wafers on the top and a board on top of the wafers. Let the batch lay over night, and in the morning cut it into bars of required size.
CREAM SQUARES.
Put in kettle
8 pounds sugar,
2 pounds glucose,
½ gallon cream,
¼ pound butter.
Stir and cook to 250°; set off and pour in about 2 pounds fresh grated cocoanut, stir until batch just starts to grain, then pour it on the slab, between the iron bars, and let remain until it grains; then melt 4 pounds bon bon cream, same as for bon bons, pour it on the batch, and spread it out evenly over same. When cold mark with caramel cutter and cut into squares.
SALTED ALMONDS.
Heat 2 quarts of water to a boil, then pour 5 pounds almonds in the water; let them remain a few minutes; try them by taking one out, and if the skin or outside slips off pour them out at once in a sieve, then pour cold water over them, and after you have taken off all the skins lay them on a dry towel and let it absorb all the dampness out of them; now put ½ pound of good butter in a clean kettle and set it over a slow fire; when the butter is melted pour in the almonds and stir them until they start to brown, then pour them out in a sieve and sprinkle fine salt over them, then spread them out on a table to cool. Don’t get them too brown when roasting, as they contain a good deal of heat when done and will get too dark and partly burnt by doing so.