Glace Fruits

Ingredients

• one pound of granulated sugar
• a cupful of water
• half a teaspoonful of cream of tartar

Method

1. 1

   Boil the sugar, water, and cream of tartar in a pot without stirring until the 'crack' stage is reached.

2. 2

   Place the pot in cold water to stop cooking.

3. 3

   Dip dry orange sections, grapes, or candied cherries into the syrup, then remove to an oiled slab to dry.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 146. The excerpt below is the record exactly as published.

GLACE FRUITS. Have the fruit perfectly dry. If oranges, separate carefully each carpel without breaking the inner skin. Stand them in a warm place to dry. Put one pound of granulated sugar in a granite kettle, add to it a half- cup of water and stand over the fire to boil. Do not stir after the sugar is dissolved. After the mixture has been boiling about ten minutes, hold the forefinger and thumb in ice water for a minute, then quickly dip up a The Complete Cook Book. 305 little of the boiling syrup with them ; press the thumb and finger tightly together, then draw them apart ; if the syrup forms a thread it is at the second degree. Boil gently about three or four minutes longer until it reaches the sixth degree. This may be known by tak- ing a small portion on the end of a spoon, then dipping it into cold water, and breaking it off quickly ; if it is brittle, without being at all sticky, it is just right. The syrup must never be stirred, or it will cause granu- lation. Now take it quickly from the fire, add a table- spoonful of lemon juice, stand in a basin of boiling water, to keep the syrup from candying. Take the fruit on the point of a large skewer or with the sugar tongs, dip into the syrup, lay it on a piece of buttered paper, and stand in a warm dry place to dry. English walnuts and almonds are glaced in the same manner. HOW TO CRYSTALLIZE FRUIT. Select the finest of any kind of fruit, leave on their stalks. Beat the whites of three eggs to a stiff froth ; dip the fruit into the beaten white, holding by the stalk. Be sure and have every part of the fruit covered, then dip into powdered sugar. Place in a warm oven until the icing becomes firm. TO CRYSTALLIZE ANY FRUIT THAT WILL KEEP ITS FORM; ALSO NUTS. Make a syrup of one cup of sugar, four tablespoon- fuls of water and two of vinegar; when it boils stir in a small pinch of soda; stir as little as possible, or the candy will not be clear ; boil till it hairs, as described before. Separate the fruit from ^the stems; grapes, cherries, oranges (whose quarters have been separated about twenty-four hours beforehand, to become dry and hard), cutting out the seeds carefully, so the juice will not escape; citron cut in pretty forms; dip each fruit or piece of nut in the warm syrup, and lay it on waxed paper in a cool place to harden. If the first dipping is not successful go over the operation again, adding a little more water to the syrup, and when it stands the test, dip again. Syrup can be worked over twelve 3o6 The Complete Cook Book. times in case of a failure of fruit crystallizing. Use granulated sugar. Don't stir syrup after it comes to a boil. If your syrup should candy, add a little more water and sugar, and just as it is coming to a boil drop in a pinch of cream of tartar to the quantity of syrup described; this will prevent it from candying. Use the same remedy in making candies. A^. B. — Six drops of lemon juice may be used in- stead of the cream of tartar. CREAMED GRAPES AND ORANGES. Cut the grapes from the bunch, leaving the stems as long as possible. Peel the oranges, separate the car- pels, and place them in a warm spot to dry. Stand them on a plate, round side down, and so that one piece will not touch another. While these are drying, make the fondant according to the following directions : Put one pound of sugar in a saucepan, add a half pint of water; stir until dissolved, and then boil slowly un- til it will make a soft ball. Dip your fingers into ice water, then quickly into the syrup, and rub your fingers and thumb together. If the syrup will make a soft ball, take it at once from the fire and turn it out on a greased platter. When cool, stir continually until it stiffens. Now put it in a small saucepan, place it in another of boiling water, and stir until it is of a soft, creamy mass. If too thick, add a few drops of water until the proper consistency. Try one or two grapes until you have it the right consistency. Grease squares of paper, dip the fruit carefully, place it on the greased paper. These must be put in a cool, dry place, and even then will not keep long. GLACE FRUITS. Do not attempt to make this confection on a damp or rainy day, nor when there is anything cooking in the kitchen making steam. To one pound of granulated sugar add a cupful of water and half a teaspoonfui of cream of tartar

Cook this with the app: pantry check, scaling, and the assistant.