Glaced Nuts or Fruits

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 2 cups sugar
  • 1 cup boiling water
  • teaspoon cream of tartar


Put ingredients in a smooth sauce pan, stir until sugar is dissolved. Place over fire, see that the flame does not reach the sides of the pan. Heat to the boiling point, and let boil well, without stirring, until the syrup assumes a light color or just begins to discolor. Remove sauce pan from hot fire or place in large pan of cold water, to instantly stop boiling; then quickly place in pan of hot water, to keep syrup from hardening. Now quickly dip fruits and nuts, a few at a time, in the hot syrup and remove them with fork or wire spoon to oiled paper.

Glaced fruits keep but a day and should only be attempted in cold, clear weather. Oranges and tangerines are separated into sections and allowed to dry a few hours or over night before dipping Dip fruits first and then nuts, and do them quickly.