Glace Nuts
From Quaker recipes, 1954
If done correctly each nut will look as if encased in glass.
Presented as published in 1954. 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
1739Calories
4 gProtein
442 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1739 kcal
Protein3.7 g
Carbohydrates442 g
Fiber2.6 g
Sugars402 g
Total Fat2.4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium544 mg
Potassium1078 mg
Calcium156 mg
Iron16 mg
Magnesium16 mg
Phosphorus33 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4 mg
Folate64 mcg
Choline6.2 mg
Caffeine0 mg
Water192 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 16. The excerpt below is the record exactly as published.
GLACE NUTS 2 cups granulated sugar 1 cup (or more) of unbroken 1 cup boiling water halves of pecans or walnuts 1&4 teaspoon cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.