1 1/2 cup light corn syrup
2 cup sugar
1/4 tsp salt
1/4 cup water
2 egg whites
1/2 tsp almond extract
1 red or green food coloring
1/4 cup soft butter or margarine
1 cup toasted chopped almonds
1/4 cup chopped candied cherries
Directions
DIRECTIONS: Mix first 4 ingredients in heavy saucepan. Cook, stirring,
until sugar is dissolved. Cook, without stirring, until a small
amount of the mixture dropped in cold water forms a hard ball
(250-F). Beat egg whites until stiff, but not dry, in large bowl of
electric mixer. Gradually beat in about one fourth (not more) of the
syrup, and continue beating until mixture holds its shape. Cook
remaining syrup until a small amount of mixture separates into hard
and brittle threads when dropped in cold water (300-F). Gradually
beat into first mixture, and continue beating until the mixture
begins to hold its shape. Add flavoring and food coloring to tint a
delicate shade. Beat in butter; continue beating until very thick and
satiny. Stir in nuts and cherries. Press into a buttered 8x8x2" pan,
smoothing top. Let stand until firm. Turn out of pan, and cut in 1
1/2" by 1" pieces. Wrap each piece individually in waxed paper. For
best flavor, store several days in a cool place before serving.
Source: Mom's old magazine clippings- 1940's to 1970's
From: Sallie Austin
Servings: 2 servings
Almond Nougat Recipe brought to you by Recipe Ideas
Categories: Candy; Nut
The History of Recipes
Transcribed cooking instructions as a concept can be tracked way back into antiquity, in fact as far back into recorded history as the Egypt of the Pharoahs, and quite possibly further than that. Interesting though that is, generally, these early recipes were just very simple hieroglyphic instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius compiled a number of documents showing how to cook the recipes prepared by his fellow Romans. In his publication, he tells us how the roman meals were separated into starters, entrees and dessert, something that is very familiar to us today. Additionally, he informs us how the Roman chefs used a good variety of spices, including a few that will be familiar to modern cooks like thyme, fennel and dill. Continuing our culinary historical journey, there were a couple of books published in the fourteenth century ; one book called `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they have no connection with the curry that appears on menues today, but instead accounts of the types of meals served to the rich and wealthy people of that period. Later on, in the 15th century, people returning from the crusades brought us many new foods and spices from Arab cuisine, including basil and coriander. The introduction of these new culinary ideas led to an outbreak in publications on food, some of which are now in private libraries. When we get to the 20th century, cookery books were starting to become popular as a result of higher levels of literacy, more leisure time and being a little richer. |
We hope you enjoy this Almond Nougat recipe.
