First published in the 'Queensland Times', 26 February 1921.
1 lb. castor sugar (450 gms)
12 oz. sweet almonds (340 gms)
one teaspoon lemon juice
Half a teacup of fresh butter
1 1/2 teacups sifted icing sugar
- Have the almonds blanched and shredded, and place in a moderately hot oven.
- Leave them there till they are pale brown, turning them at intervals.
- Put the sugar and lemon juice into a clean enamelled saucepan.
- Let them stand in a cool place on the stove, stirring well now and then, till the sugar is beginning to melt.
- Then move into a hotter place, and continue stirring till all the sugar is melted.
- Wipe the inside of the saucepan with a damp cloth to remove any grains of sugar.
- Then boil, stirring till the syrup is a pale brown.
- Add the hot almonds, and mix without stirring any more than necessary.
- Pour the nougat into an oiled tin, and let it set.
- Ice the cakes with butter icing, and sprinkle thickly with the nougat pounded small.
- Beat the butter until it is like whipped cream.
- Add the sugar, stirring it in gradually and smoothly.
- Then add flavouring, such as vanilla, if desired, and coffee or cinnamon to colour if liked.
Source: Kitchen and Pantry (1921, February 26). Queensland Times (Ipswich) (Qld. : 1909 – 1954), p. 5 (DAILY.)