Remembering the Past Australia Nougat & Butter Icings (1921) Recipes 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 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. Butter Icing 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. Post navigation Previous Story Previous post: Pumpkin Fritters (1921)Next Story Next post: Gem Scones (1921) Share this Facebook Messenger Twitter Pinterest Linkedin Whatsapp Reddit Email You might be interested in G October 12, 2019 Gem Scones (1921) L October 12, 2019 Ladies’ Delight Pickles (1895) M October 12, 2019 Mrs Wickens Chicken Salad Recipe (1894) S December 28, 2019 Stock from Bones (1893) Leave a Reply Cancel replyYour email address will not be published. Save my name, email, and website in this browser for the next time I comment. Notify me of follow-up comments by email. Notify me of new posts by email. Δ This site uses Akismet to reduce spam. Learn how your comment data is processed.