Pecan Glace
From Natchez recipes, 1900
Can also be used for dates, almonds, and other fruits.
Presented as published in 1900. 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
2329Calories
0 gProtein
602 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories2329 kcal
Protein0 g
Carbohydrates602 g
Fiber0 g
Sugars602 g
Total Fat1.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium14 mg
Potassium417 mg
Calcium13 mg
Iron0.4 mg
Magnesium4.2 mg
Phosphorus0.1 mg
Zinc0.1 mg
Copper0.1 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 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water237 g
As published
This recipe was extracted from Natchez recipes (1900), page 7. The excerpt below is the record exactly as published.
PECAN GLACE Put three cups of sugar and one-half teaspoon of cream of tartar with one cup of water
Cook this with the app: pantry check, scaling, and the assistant.