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To Glace Fruits and Nuts
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
219Calories
0 gProtein
57 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories219 kcal
Protein0 g
Carbohydrates57 g
Fiber0 g
Sugars57 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium1 mg
Potassium3.3 mg
Calcium1.1 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus0.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.8 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
Folate0.4 mcg
Choline0.1 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 32. The excerpt below is the record exactly as published.
To Glace Fruits and Nuts Let boil in a porcelain kettle for ten to fifteen minutes, without stirring, one pound granulated sugar and half a cup of water; at the end of that time test by taking a small portion upon the end of a spoon, dipping in cold water and breaking off quickly; when it is brittle, without being sticky, it is ready for use. Remove from the fire, add a tablespoon of lemon juice
Cook this with the app: pantry check, scaling, and the assistant.