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Nougat

Ingredients

• 1 pound of shelled sweet almonds
• 1 pound of the finest loaf-sugar
• 2 or 3 lemons

Instructions

Blanch the almonds; and with an almond cutter, or a sharp penknife, split each almond into five slips. Spread them over a large dish, and place them in a gentle oven. Powder the loaf-sugar, and put it into a preserving pan without a drop of water. Set it on a chafing-dish over a slow fire, or on a hot stove, and stir it with a wooden spoon till the heat has entirely dissolved it. Then take the almonds out of the oven, and mix with them the juice of the lemons. Put them into the sugar a few at a time, and let them simmer till it becomes a thick stiff paste, stirring it hard all the while. Have ready a mould, or a square tin pan, greased all over the inside with sweet oil; put the mixture into it; smooth it evenly, and set it in a cold place to harden.

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Source

Directions for Cookery, in its Various Branches (1840).