… nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glacé or crystallised). …
Explanatory notes
… nuts, fruit-peel and other parts of plants, preserved by sugar (drained, glacé or crystallised). The products of this … softens the material and facilitates penetration of the sugar), and then by repeated heating to boiling point and … so that, on drying, it forms crystals on the surface or throughout the product. Those goods preserved by sugar and …