(This recipe comes from my great-grandmother’s 1909 publication of ‘Mrs Beeton’s Every-Day Cookery’ – see this post for more information.)
NOUGAT
INGREDIENTS.-¾ lb. of best castor sugar, ½ lb. of almonds, 1 dessertspoonful of lemon-juice.
METHOD.-Blanche and chop the almonds coarsely, dry them thoroughly in the oven, but do not let them brown. Place the sugar and lemon-juice in a copper sugar boiler or stewpan, stir with a spatula or wooden spoon until it acquires a pale brown colour, and add the prepared almonds. Turn on to an oiled slab, press it out with a hot wet knife, mark into small squares, and when cold break them apart.
