6 14-inch square wafers or tortenbode, n
1/2 cup ; water
1 cup sugar
1 cup honey
6 large egg whites
1 tsp cream of tartar
2 tbsp powdered sugar
1 lb shelled walnuts
1 tbsp vanilla extract
Directions
Cook the water and sugar, in a heavy bottomed 2-quart saucepan, until
the syrup moves away from the bottom. Add the honey and cook down by
a third. Whip the egg whites until soft peaks form and add the cream
of tartar. Gradually add the powdered sugar and beat until stiff
peaks form, then add by spoonfuls to the honey mixture. Transfer the
mixture to a double boiler and cook, stirring constantly, for 15 to
20 minutes, until it cooks down a bit. Beat until the mixture looks
"dry". Stir in the chopped nuts and cool. On a work surface covered
with waxed paper, spread a wafer with 1/4 of the honey mixture about
3/4 of an inch thick. Cover with a second wafer and press down
evenly. Spread another fourth of the honey mixture on the second
wafer and top with a third wafer. Repeat to make a second nougat.
Wrap each one tightly in heavy foil and refrigerate overnight. Trim
off the edges and cut into 3/4-inch strips, then cut each strip
diagonally into 2 1/2-inch pieces.
Serve with tea.
Servings: 10 servings
Mamy Nugat (Mother's Nougat) Recipe brought to you by Recipe Ideas
Categories: Candy
The History of Recipes
Recipes as a concept can be tracked way back into the distant past, certainly as far into history as early Egypt, and possibly even further. However, in the main part, these old cook books were just basic hieroglyphic or cunieform recipes for food preparation.
Fascinatingly, the oldest recipe found, according to food historians are some clay tablets in ancient Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful. During the time of the Roman Empire a roman called Apicius created some scripts describing recipes enjoyed by his fellow Romans. In his scrolls, Apicius recounts how the roman meals were split into starters, main course and dessert, a very modern way of dining. Additionally, he recounts how the Romans were skilled in the use of many different herbs, including a few that are still present in modern kitchens like bay, rue and parsley. As our culinary historical trip moves on a few more years we find two interesting books which were published in the fourteenth century ; a cookery book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, they are not about the curry that we all know today, but rather recipes for the types of food served to the upper classes. In the fifteenth century, people returning from the crusades brought back many foods and herbs from the East, including spices like parsley and basil. These new foods and spices was responsible for an increase in manuscripts on food, the majority of which are now in private libraries. Over the following few hundred years, the powerful and rich competed with each other to serve the most extravagent meals, and as a result the best chefs and their recipe collections were at a premium. Nevertheless, it was during the nineteenth century that formal cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted much of their lives to collating, verifying, and recording recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookbooks are in high demand, mostly as a result of increased literacy, people having increased leisure time and having more money to spend. The introduction of television gave us cooking programs and the demand for the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, permitting everyone to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Mamy Nugat (Mother's Nougat) recipe.
