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Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 10 Ounces of Sifted Sugar
  • A Pound of Shredded Almonds, Dried
  • A Few Drops of Essence of Vanilla


Put the almonds on a baking sheet or plate at the entrance of the oven. Let them heat through and through. In the meanwhile put the sugar in a pan or porcelain-lined saucepan, and set on a moderate stove. Keep stirring with a wooden spoon until it begins to melt. Then quicken the stirring, and as soon as the sugar begins to form upon the surface in small white bubbles, like pearls, immediately throw in the Almonds. Stir all gently until thoroughly mixed, and then pour out on a wet marble slab, and flatten to one-sixth of an inch in thickness. As soon as it begins to thicken, cut into pieces of about three inches long and two wide, or better still, if you have fancy molds, line them thinly with the Nougat, having previously slightly buttered them on the inside. Cut the edges of the Nougat even and level before it becomes cold, for then it is brittle, and breaks easily.

A very charming and elegant Creole dessert is to take a dozen or so of these Nougats, form into small baskets with an ornamental Caramel handle, fill the little basket with whipped cream and one or two strawberries on top. Serve cold.

Again, the young Creole girls have a pretty way at Christmas and New Year’s of making dainty boxes of Nougat and sending them to their friends, lining the boxes about the edges with fresh leaves and rosebuds or violets, or simply tying them in white tissue paper with pink or baby blue ribbon.