Catalan Nougat (Turron De Agramunt) Recipe

Ingredients


NORMA WRENN

1 1/3 cup honey
2 egg whites, stiffly beaten
1/2 lb almonds, blanched; peeled kept war
3 1/2 oz hazelnuts, roasted; peeled
1 kept warm (about 3/4 cup)
1 edible rice paper


Directions

Put the honey in a heavy saucepan and place over medium heat. Stir it
with a wooden spoon and when the honey begins to boil, remove the pan
from the heat. Continue stirring until the honey thins to the
consistency of pancake syrup. Stir in the egg whites and return the
mixture to the heat; continue cooking until it reaches a toffee-like
consistency (hard-ball stage). Stir in the nuts and mix well.

Spread the mixture in a jelly-roll pan lined with edible rice paper.
Cover with a second sheet of rice paper and weight the top. Let it
cool, then cut the nougat into 1-inch squares.

When making nougat, the nuts should be warm. Cover freshly peeled
nuts with foil to retain the warmth they gained in blanching or
roasting; wrap previously peeled nuts in foil and warm them in a
200-degree F. oven for 15 minutes.

Source: Time-Life Books - The Good Cook: Candy

From the MM database of Judi M. Phelps. jphelps@slip.net or
jphelps@best.com


Servings: 1 pound

 

 

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Categories: Candy


The History of Recipes

It is quite feasible to prove the history of written cooking instructions way back into antiquity, in truth as far back into history as the early Egyptians, and maybe further still. Interesting though that maybe, mostly, these ancient recipes were just primitive pictorial, hieroglyphic or cunieform instructions for meal preparation.

Interestingly, the most ancient recipe found, according to experts are a few tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful.

Closer to modern times, there were a couple of interesting cookery books dating from the 14th Century : a recipe book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the indian food that we all know today, but rather recipes for the types of meals cooked for the rich and wealthy people of that time.

Later, in the 15th century, people returning from the crusades brought us many new foods, spices and herbs from the East, including basil and rosemary. The introduction of these new herbs and spices was responsible for a surge in publications on food, the majority of which still exist in private libraries.

During the next few hundred years, the rich and powerful families of Wesstern Europe tried to serve up the most exotic banquets, and as a result the best cooks and their collection of recipes became highly prized. Even so, it was during the 1800s that fine cookery and cookery books became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated the best years of their lives to collating, testing, and publishing the recipes of their peers.

By the time we get to the twentieth century, cookery books were increasing in popularity due to increased literacy, more leisure time and disposable income.

Like it or not, the introduction of TV brings us celebrity chefs and the accompanying recipe books.

And that pretty much brings us to the present day and the invention of the internet, permitting everyone to search through massive numbers of recipes like the ones you can find on this web site.

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