Nougat & Butter Icings (1921)

Nougat & Butter Icings

Nougat & Butter Icings

First published in the 'Queensland Times', 26 February 1921.

Ingredients

Nougat Icing

  • 1 lb. castor sugar (450 gms)
  • 12 oz. sweet almonds (340 gms)
  • one teaspoon lemon juice

Butter Icing

  • Half a teacup of fresh butter
  • 1 1/2 teacups sifted icing sugar

Instructions

Nougat Icing

  1. Have the almonds blanched and shredded, and place in a moderately hot oven.
  2. Leave them there till they are pale brown, turning them at intervals.
  3. Put the sugar and lemon juice into a clean enamelled saucepan.
  4. Let them stand in a cool place on the stove, stirring well now and then, till the sugar is beginning to melt.
  5. Then move into a hotter place, and continue stirring till all the sugar is melted.
  6. Wipe the inside of the saucepan with a damp cloth to remove any grains of sugar.
  7. Then boil, stirring till the syrup is a pale brown.
  8. Add the hot almonds, and mix without stirring any more than necessary.
  9. Pour the nougat into an oiled tin, and let it set.
  10. Ice the cakes with butter icing, and sprinkle thickly with the nougat pounded small.

Butter Icing

  1. Beat the butter until it is like whipped cream.
  2. Add the sugar, stirring it in gradually and smoothly.
  3. 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.)

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