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Syrup for Glace Nuts and Fruits
From Scientific cooking with scientific methods, 1911
Serves 8
Use a long hat-pin to dip nuts, putting them in the syrup so every part is covered.
Presented as published in 1911. 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
205Calories
0 gProtein
53 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories205 kcal
Protein0.2 g
Carbohydrates53 g
Fiber0.2 g
Sugars50 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium34 mg
Potassium30 mg
Calcium10 mg
Iron1 mg
Magnesium1 mg
Phosphorus2.1 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)0.2 mg
Folate4 mcg
Choline0.4 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 143. The excerpt below is the record exactly as published.
Syrup for Glace Nuts and Fruits. 2 cups sugar. % cup boiling water. 14 teaspoon cream of tartar
Cook this with the app: pantry check, scaling, and the assistant.