A Recipe for Nougat Icing.
11b. castor sugar
12oz. sweet almonds
one teaspoonful lemon juice
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.
For the butter icing:
half a teacupful of fresh butter
one teacupful and a half of sift icing sugar
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.
Source: KITCHEN AND PANTRY. (1921, February 26). Queensland Times (Ipswich) (Qld. : 1909 - 1954), p. 5 (DAILY.).
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