vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Glace Nuts
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 8
If syrup begins to crystallize, set back on stove until it just comes to a boil.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
217Calories
0 gProtein
55 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories217 kcal
Protein0.5 g
Carbohydrates55 g
Fiber0.3 g
Sugars50 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium68 mg
Potassium110 mg
Calcium19 mg
Iron2 mg
Magnesium1.9 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate8 mcg
Choline0.8 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 105. The excerpt below is the record exactly as published.
glace nuts. CREAM MINTS. Melt fondant over hot water and flavor with a few drops of oil of peppermint, wintergreen, cloves, cinnamon or orange, and color if de- sired. Drop from tip of spoon on waxed paper, or drop through funnel, placing round stick in funnel to cut off each portion. Allow to cool and loosen by running a knife under each one. Dilute pepper- mint oil with spirits of cologne, as it improves the flavor. Alcohol is too rank for reducing flavoring materials. GLACE NUTS. 2 c. sugar 1 c. boiling water 1 tsp. cream of tartar
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Cook this with the app: pantry check, scaling, and the assistant.