{"id":1068,"date":"2011-03-25T10:30:11","date_gmt":"2011-03-25T10:30:11","guid":{"rendered":"https:\/\/www.hibbittbarnes.uk\/blog\/?p=1068"},"modified":"2025-07-02T12:57:39","modified_gmt":"2025-07-02T11:57:39","slug":"how-to-make-nougat-from-mrs-beetons-cookey-book","status":"publish","type":"post","link":"https:\/\/www.hibbittbarnes.uk\/blog\/how-to-make-nougat-from-mrs-beetons-cookey-book","title":{"rendered":"How To Make Nougat From Mrs Beeton’s Cookey Book"},"content":{"rendered":"

(This recipe comes from my great-grandmother’s 1909 publication of ‘Mrs Beeton’s Every-Day Cookery’ – see this post<\/a><\/strong> for more information.)<\/em><\/p>\n

NOUGAT<\/strong>
\nINGREDIENTS.-\u00be lb. of best castor sugar, \u00bd lb. of almonds, 1 dessertspoonful of lemon-juice.<\/p>\n

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.<\/p>\n","protected":false},"excerpt":{"rendered":"

(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.-\u00be lb. of best castor sugar, \u00bd lb. of almonds, 1 dessertspoonful of lemon-juice. METHOD.-Blanche and chop the almonds … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-1068","post","type-post","status-publish","format-standard","hentry","category-mrs-beetons-cookery-books"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t