Nougat

Ingredients

4 ounces icing sugar
4 ounces honey
8 ounces almonds
2 whites of eggs
Wafer paper

Blanch and dry the almonds thoroughly.
Line a box of suitable size first with white paper and then with wafer paper, both of which must be cut to fit exactly.
Put the sugar, honey and whites of eggs into a copper sugar boiler or pan, and stir over very low heat until the mixture becomes thick and white. Drop a little into cold water; if it at once hardens, remove the pan from the heat and stir in the almonds.
Dredge the slab with icing sugar, turn onto the nougat, and form it into a ball.
Press into the prepared box, cover with paper, let it remain under pressure until cold, then cut up into squares.

Source: Adapted from Mrs. Beeton's Family Cookery.

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