How To Make 1900's Nougat | Dining Through The Decades Holiday Edition Ep. 3
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- Опубліковано 26 гру 2023
- Hello Darlings, in this weeks episode I make Nougat from the 1900's!! It was a very different nougat than what we are all used to today as it was without egg whites! I hope you enjoy this recipe and have had a lovely Christmas with your loved ones. I'll see you on NYE for another cooking video!
Lots of love,
Sage XX
NOUGAT RECIPE
Blanch and chop 1/2 lb. (226g) of almonds coarsely, dry them thoroughly in the oven, but do not let them brown.
Place 3/4 lb. (340g) of best castor sugar and a dessertspoonful of lemon juice in a sugar boiler or stew-pan, stir with a spatula or wooden spoon until it acquires a pale brown colour, and add the prepared almonds.
Turn onto an oiled slab, press in out with a hot wet knife, mark into small squares, and when cold break them apart.
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I love how you are honoring Mrs. Beeton's memory by cooking her recipe.
The 1900’s looks just as lovely on you as the 1940’s/1950’s.
When blanching food it is plunged into cold or ice water immediately after coming out of the boiling water. This step would have prevented you from burning your fingers while peeling your almonds.
I wonder if the ice bath would've made them even easier to peel too, since heat expands things maybe the cold would've shrunk the meats
I would've chopped up the almonds after blanching them, then put into the oven. This looks like the stuff they have in Spain called Turron.
Great tip thanks 😊😊
The Edwardian Age is my favorite period. More of this decade please! ❤️
I love it too!
❤ same
When I lived in Spain we would buy a holiday treat called Turron. It was an almond nougat that came either soft or hard. I actually preferred the hard kind. They formed it between slices of edible paper which kept your fingers from getting sticky. Almond dishes are very popular in southern Spain.
Ohhh wow! That sounds like maybe this is the same then! 😊
My mother is Peruvian. She buys Turrón de Doña Peppa every October. because it’s associated with the celebration of our patron saint. It’s made of stacking layers of anise shortbread-like cookie bars soaked in honey, fruit, and spices topped with sprinkles.
Hair tutorial please!!! I love how whenever you film Dining Through the Decades you match your outfit and hair to the decade- it really makes you imagine how these housewives would’ve looked as they cooked and baked😊
When dealing with hot sugar, be sure you have every ingredient already prepared to go straight into the melted sugar, lest it set before you're ready.
I did my hair like that and cooked and baked for a whole day from a 1900s cook book!🍳🥗🍲
In Italy we call it “croccante” (means crunchy in English) and it can be found at all local festivals, made with every kind of nuts 😁
I'd definitely call that almond brittle lol :D when I think of nougat I think of the chewy layer that you find in some candy bars haha.
Brittle for sure! I know she had a mic on when she was tasting it, but I was afraid she’d break her teeth!
She literally mentions this being different
I was going to say the same thing. You can grease your hands and press it out that way too
In America we would call this almond brittle. We pronounce the "T" in nougat, as well. I know, barbaric! hee hee Looking forward to the next dining video. I love this series! Thank you so very much.
If you Google it the t is actually silent, she's saying it right.
Yes, I understand that, but Americans do pronounce the T sound. The word is often used in candy commercials when describing candy. Regardless of whether or not it is correct in other versions of English, American English pronounces the T. @@Yeetgirl1
I’ve always heard it with the end “t” spoken so I was mystified by Sage’s pronunciation.
I had heard it mostly the American English way, but in cooking videos it is said differently sometimes. I just wanted to share that with Sage and her community because I know everyone enjoys discussing different cultural aspects of her videos!! :)@@ProfessorEchoMedia
Sage, you look lovely as an Edwardian lady! I love your videos, they're so nice and peaceful, and warm and cosy, all at once! I hope you and James had a lovely Christmas and I wish you a happy new year! ❤️
In Brazil we have a very similar recipe, we call "pé de moleque", which means literally "kid's foot" 😂😂😂 instead of almonds we use peanuts and the there are variations around the country, sometimes we use condensed milk with sugar, sometimes with something similar to molasses. It's a traditional dish, especially in June when we have what we call Junina's party, we celebrate all June and July. Pé de moleque is a grandma recipe here and we love it!
Wow that’s so interesting! Thanks for sharing 💞
Oh no! I have to wait 7 hours!?!?!? Boo hoo!😢 hahah love you sage!!!! Pray for you and your hubby and your chickens! Are you bringing the full coop and everything to the new house? So excited for you!!! Thanks for being you!! Love this and so happy to have this little calm vintage corner of life❤
Aw thank you so much!! Yes, we are bringing everything with us!! xx
I totally agree when you say thanks for being you Sage! Sage is such a kind human being. I really enjoy listening to you, you have such a gentle voice and I can tell you have a heart of gold as my dad used to say.
Nut brittle ?
Oh Sage!so beautifull memories from 40s and 50s!sweet taste from cookies,almonds,cinamon and caramella!love the easy way you cook the recapies,the tender autmosphere of your kitchen;please keep creating all of!wish you all the good thinks!Betty
I liked your video…….even before I saw it!
In Italy this is a must have for Christmas, we call it “croccante di mandorle” that translate to “almond crunch “
You look so lovely in your period outfit! Thank you for another fun video, Sage. I have to say I'll miss seeing your sweet little house when you move, but Im excited for you and James to have a new space.
This kinda looks like what we call "turrón" in mi country, and its still a typical christmass dessert. There are many variations but one of the classical ones (the hard version) looks like this, with caramelized almonds and the white holy-bread like layer.
Ohh that's interesting!! 😊
What country dear?
Spain :)
In Argentina we eat that too. Yummy 😋
In Chile too. We eat "turrón navideño" at Christmas, but it's also common to eat it throughout the year, the only difference is the non-Christmas version has peanuts instead of almonds
You can take a can of Condensed Milk and put in Crockpot covered in water for about 8 hrs on low and you have a Caramel Sauce that is pliable to work with and then add peanuts !! Then cut up and add or add melted semi chocolate chips to make a candy bar.😄
Good tip!
Sage, just wanted to say Thank you for all your videos. They're so relaxing and fun to watch and when you renovate a room, it's so interesting to see the process. Hope you had a great Christmas and have the best New Year ever! 🙂
I always like watching these videos while I’m out watching my chickens forage. One of them likes to sit in my lap and watch, so I imagine that Mabel and Maude are like chicken celebrities to her :)
I just absolutely love the hair! 🥰
Thank you!! ❤️
Just love the Edwardian look!
I think I’ve read that after blanching to loosen the skins you rub the hot almonds in a towel to safely remove the skins without burning your fingers. And up here in the states we pronounce the t at the end of nougat. Suspect it is a regional pronunciation.
LOVE your hair and need a tutorial please. Great video, thanks so much. To peel the almonds quickly and easily pop into a lidded jar or container and shake. Blanched skins will fall off and it saves those burnt fingers.
Hey it's cool to see you being inspired by lovely Laci Fay, fellow vintage dresser, the copper molds hanging on the wall I recognize a lot. Really cool to see similarities between vintage users. Thanks, nice video.
I love the Victorian and Edwardian era, so I was very interested in watching your video! I've heard of Mrs Beeton's cookbook but have never seen one in person myself. I'd love to see more recipes and videos centered around this time period!
I'm into crunchy dishes (my teeth are still fine lol) so I feel that I would really like this 😄 I really love your content and appreciate the effort put into it, this series has been so enjoyable!
So fun! I think of 3 Musketeers when I think of nougat!
Lovely to see Melbourne at the beginning. Edwardian fashion suits you. Great video.
That hairstyle is so pretty.❤😍
I love the differences in our pronunciations, in my area in America (The Mid-West) we pronounce it New-Get. I love watching these videos. Love your content!
I just love your videos, it makes me want to get cook books from years past!!
You guys should definitely celebrate Christmas in the winter.
It actually looks like decent nougat! Nougat can be soft or hard. It might have been easier for you to spread between 2 parchment papers with a rolling pin. Hard nougat is easier to eat when it's thin :)
Sage you had your Edwardian ‘Pretty Woman’ moment. Slippery little suckers! This was very entertaining. Although, I’m going to stick to soft nougat. Merry Christmas to you and your family!!!! Xxx 🎄 🕊️
Wonderful to see you try out these different recipes!
That's basically almond brittle. Super tasty
Looks so good
Loved this video, as you were making the nougat and trying to spread it in the pan it definitely reminded me of peanut brittle, 😊 happy hoholidays 🎉❤
Wow, we definitely pronounce nougat differently in the US! I never knew how others pronounced it. And great video as always.
That blooper part always makes me laugh 😂
That looks lovely!
You were in a sticky situation but it turned out well! Loved you hair and outfit! I always enjoy your posts and when you get to your new digs you'll have lots of treats to whip up! Take care! Have a great rest of the week and hugs to you!
It looks delicious.
Love this look!
Fabulous! I absolutely LOVE your videos! I hope you and yours had a wonderful and blessed Christmas! ❤
Thank you so much! I hope you had a lovely Christmas also! xx
Glad you dining thur the decades are back enjoying themselves much .
If you have some left (or make a new batch) you can put it in a mixer or food processor and blitz it until it becomes a smooth creamy paste, kind of like a thick nut butter. Add a little bit of cocoa powder and you will have a delicious, Nutella-like spread with a lovely almond flavor.
God bless this woman… She MUST be protecting at all costs. Xoxo
Love your hair!
You know one of my favorite places to visit is the Antique stores! Oh my goodness the treasure that one can find there from years past ♥️ I enjoy watching your videos so much! Thank you for sharing all of these wonderful recipes! 🙂
My mama said to add a tablespoon of a lemon liqueur with the juice also. She's always made it with liqueur and it tends to be softer.
Amo seus vídeos você é incrível
Nice to see another video Sage.
I love that you have the bloopers in at the end of each video.
Your videos are so intertaing and enjoyable to watch !! Thank you for posting it
This Nougat is actually called Nougatine, it’s a harden caramel with very small almond and nuts chips in there. That’s the difference 😁
It looks so delicious, Sage! Thank you for this recipe! Sending love from Arkansas ❤
Sage I love watching your videos happy new years ❤🎉
Be so nice slightly blended and top over ice cream if it too tough to eat alone thanks sage ❤️
That’s a great idea, yum! 😋
Baahaahaaa🤣😅...you persevered and that's what matters! You gotta love the reading the rest of the recipe after it's in the pan "wait, what does it say" 👀
Looks like peanut brittle..but it looks so tasty..
Love the Gibson Girl look!
I absolutely love the Victorian look 🤩 the nougat looks great too 👍 Kinda like peanut brittle but almonds
It would be cool to see you do a 1970s dish in those outfits!!’🪩💃
My friend just gave me a similar sweet. I loved it
It looks delicious ❤ What if you pop it in the microwave? Will it soften a bit?
Good job, Sage! 👍😊
Love watching your channel! ♥️
Lovely video.Happy new year 🎉🥳
dear,Sage...........just the thought of you broadcasting from Melbourne gives me goosebumps,my husband lived there for years bevor his family and he return to germany..............your videos are so beautiful.................Blessings and Greetings from Daggy ,Kiel,Germany☘☘☘
Happy holidays Sage & James🎄🎄🎄 I’ve missed you,, thank you for the video! From Evansville, IN USA!!
Almond brittle! Looks good!
Love the Edwardian look on you Sage. As always i love your videos. Happy Holidays ❤🎉🎄
Aw thank you so much!! xx
We have something symilar here in Brazil, we call it Pé de Muleque (Brat's foot) Its my favorite sweet.
Pronounciation is interesting between countries - the T is not silent in this word, so its not Nouga, its Nougat. Many American candies are buildt around a nougat. I might have just put the almonds in the pan, then poured the melted sugar mixture over them, the almonds were cooler than the syrup so immediately set it up. Or even put in a thin layer of syrup, the nuts, then cover with the remaining syrup. I think this is more of a brittle than a nougat. Butter would have helped, on the spoon or using buttered fingers to quickly press the mixture down. Perhaps the syrup sitting had time to cool too much before the nuts were added - sugar sets up quickly. Turn of the century bakers often had thin slabs of marble to work on, a warmed slab of marble, that has been buttered is what they are talking about. Chopping the nuts more finely would have helped too, but that would need to have been done like the day before, not while making the syrup. Still and all a fun cooking adventure for Christmas!
😋
In the UK we have something called peanut brittle, it looks more like that, love your videos they make me happy.
This was fun! Please make more recipes from
This book/time period.
Hi Sage! Yes that’s definitely teeth rot candy! But I love almonds so…. I bet it’s good. Enjoyed the video! What a neat old cookbook!
❤️💜💚
Sage! I love your videos please make more. Just become a UA-camr full time 😆
Love your hair!!
omg i didn't even realize your from Melbourne. good to know there are 50s people around in my state!
Sage I love your hair and dress. I do hope you will do some more dining through the decade's in the future. It's nostalgia on a plate 😊
She confused me with that "do" she has going on..lol🤭
🤩 nice to see you again, thank you for vlogging
I love your cooking videos
(and thank you to your camera man James 😉)
Your hair so perfect I love it. And your blouse so lovely
Here in the USA we pronounce nougat New Gut.I think I'll stick to the soft type.
That looks like “Peanut Brittle” Well done doing battle with the toffee 🤣😂🤣😂
Love your hairstyle, very pretty!!😊
We have this in the uk it’s made with peanuts and it’s called peanut brittle cake
If there was a vegetarian quiche recipe you would like to make I would absolutely enjoy watching that!
If you put the almonds into a clean tea towel after you've blanched them and then rub together, the skins just come off. That way you can do them all at the same time
That's a great tip, thank you! 😊
Isibilla might be my new favorite name.
oooh in England we’d call this brittle and it’s usually peanuts! Sometimes you can get a bar of half and half of nougat and brittle!
I love your videos ❤ much love darling from the United States ❤
Love the Gibson Girl look on you! It looks like what we call peanut brittle- doesn’t look like nougat!
Love your videos! I gotta catch up. I’ve been so busy 💖💖💖
In Italy we call it "torrone" or "croccantino". Its the same, super crunchy, but amazing 😍
Are there different varieties of tarrone? My nana would give us some when she could find it, and it was soft white nougat with pistachios (I think) and flavored orange, lemon or vanilla. It did have wafer paper on it which gave a little crunch, but it was soft to me
We call it nut brittle in England toffee and nuts
Little late here. I am allergic to nuts, otherwise this looked crunchy but good. I would probably grind it or crush it fine and use it as a topping on toast, or ice-cream, or yogurt or popcorn or whatever your heart fancies. Great recipe. Glad to see you and this series return.