Name: Nuts Glace
Ingredients: one-fourth cups granulated sugar; one-half cup boiling water

Nuts Glace

Ingredients

one-fourth cups granulated sugar
one-half cup boiling water

Directions

Dip any nut meats into a syrup of one and one-fourth cups granulated sugar, one-half cup boiling water, pinch of cream of tartar. When syrup changes color a little and hardens in water, place in a pan of cold water. If the syrup hardens, place in a pan of hot water. Dip nuts, lift out with a spoon and lay on waxed paper.
Nellie Tweedale.

By Chicago. Bethany union church. Woman's society. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.