Dinner
Nougat
A page-cited historical dinner recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Boil together a pound of sugar and a half cupful of cold water until it becomes brittle if dropped into cold water.
- Add a tablespoonful of lemon juice to the candy when it is done, and pour it over the fruit and nuts in the pan.
Historical transcription
Source method
- 1
Boil together a pound of sugar and a half cupful of cold water until it becomes brittle if dropped into cold water. Cover the bottom of a well-buttered shallow tin with nut kernels—hickory, walnut and pecans, blanched almonds, strips of cocoanut, bits of figs, dates and the like. Add a tablespoonful of lemon juice to the candy when it is done, and pour it over the fruit and nuts in the pan. Let it get cold and mark into squares and strips.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.