SWEET-MAKING CORNER
DELICIOUS NOUGAT Peel half a pound of sweet almonds, dry them well, and cut them into strips. Take 71b loaf sugar, fold it in a cloth, break it as small as possible with a hammer, and then put it into a saucepan with 2 tablespoonsful of cold water. Stir over gentle heat until the mixture becomes a syrup, but do not allow it to boil. Beat the white of one egg till it is stiff enough to stand alone, remove the sugar syrup from the fire, stir in the egg white quickly, and add the almonds. Mix well, and turn on to a slightly buttered tin to set and cool. Cut into squares when cold.
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Nelson Evening Mail, Volume LXXI, 2 April 1938, Page 11
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117SWEET-MAKING CORNER Nelson Evening Mail, Volume LXXI, 2 April 1938, Page 11
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