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
Catalan Nougat (Turron De Agramunt) Recipe brought to you by Recipe Ideas
Categories: Candy
The History of Recipes
It is possible to follow the history of `recipes` far back into distant history, in fact as far back into history as early Egypt, and maybe even further. Having said that, mostly, these early cookbooks were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the most ancient recipe found, according to experts in ancient history are a few tablets in ancient Sumerian 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 people feel wonderful. Later, we find some books which appeared in the 1300s - a book published under the title `Forme of Cury`, and another entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the spicy food that we all know today, but rather descriptions of the types of meals eaten by the rich and powerful of the period. For the decades that followed, the powerful and wealthy strove to serve the most exotic meals, and as a result chefs and their recipes could command a high salary. Notwithstanding that, it wasn`t until the 19th century the formal cooking and cookery books really came of age. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, trying out, and publishing recipes to help cooks of their time. The arrival of television gave us TV chefs and the recipe books that accompanied them. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to search through massive numbers of recipes like the ones you can find on our site. |
We hope you enjoy this Catalan Nougat (Turron De Agramunt) recipe.
