Dublin Core

Title

Glacé Fruits

Subject

sugar

water

cream of tartar

grapes

strawberries

nuts

Description

Glacé Fruits
Using top of double boiler,
Cook 2 C. sugar, 1 C. water,
1/8 t. cream of tartar till
temperature of 300°, washing
sides of pan with a pastry
brush that has been
dampened with water in
order to remove crystals
which will form on
sides of pan. When tem-

Back:
perature is reached place
over boiling water. Quickly
dip grapes, strawberries, or
nuts into hot syrup.
Place on rack to cool.
Fruits will remain crisp
about 7 hrs. in dry tempera-
ture
after this, they tend to
become sticky.

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# Glacé Fruits

## Ingredients

- 2 cups sugar
- 1 cup water
- 1/8 tsp cream of tartar
- Grapes, strawberries, or nuts

## Instructions

1. Using the top of a double boiler, cook sugar, water, and cream of tartar until temperature reaches 300°, washing sides of pan with a pastry brush that has been dampened with water in order to remove crystals which will form on sides of pan.
2. When temperature is reached, place over boiling water.
3. Quickly dip grapes, strawberries, or nuts into the hot syrup.
4. Place on rack to cool.
5. Fruits will remain crisp about 7 hours in dry temperature; after this, they tend to become sticky.

Creator

Paula Guffey

Source

RCA0003 - VTG LG Wood Recipe Box Dove Tail w/Metal Hinges Full Of Recipes & Handwritten (eBay)

Date

1950s

Rights

Personal/Family

Format

Typed recipe card

Identifier

RCA0003-20260513-0017

Coverage

Indiana, US