I changed the wording slightly, because the translation was awful:
Nougat Montelimar from the New International Confectioner:
2 lb. honey
2 lb. sugar
14 oz. egg whites
3.5 oz. glucose
2 lb. lightly toasted blanched almonds
7 oz. skinned pistachios
10 oz. water
Boil sugar, water, and glucose to 270F.
Melt the honey and beat with egg whites. Gradually add sugar syrup. Continue beating over moderate heat until the ball or small crack stage (250-270 deg. F.), according to the use to which the nougat is to be put. The small crack is reached when, after dipping the tip of a knife into the mixture, the droplet on the end breaks easily when cold. Fold in the warmed nuts. Spread on a piece of rice paper in a metal frame, or between strips of wood (1" high). Level off the mixture, cover with another piece of rice paper, and press down well. When the nougat is cold, cut into strips. It is possible to replace some of the almonds with glace cherries or roasted hazelnuts. It may also be flavored with chocolate, vanilla, or rose water.
3 Lb. 8 oz. sugar
1 lb. glucose
1 lb. honey
15 oz. water
6 oz. egg whites
8 oz. chopped pistacios
8 oz. chopped cherries
8 oz chopped hazelnuts or almonds
Boil sugar and water. Add honey and glucose. Boil to 275 F. Whip egg whites to stiff. Replace whisk with paddle. Pour in boiling syrup while mixing. Continue until mixture becomes firm. Add warmed cherries and nuts. Pour into a frame lined with wafer paper, spread level and cover with another sheet of wafer paper. Place a weighted board on top and leave to get cold. Cut with a hot wet knife.