2 cups white sugar
1/2 cup water
1/2 cup golden syrup
2 whites of egg
Vanilla
Pinch of salt
1/2 cup mixed nuts
Ginger and cherries if desired
Method: Boil sugar, water, and syrup until a little dropped in water becomes crisp. If using a thermometer boil to 295 deg. While sugar is boiling beat white of eggs to a stiff froth with pinch of salt. When boiling sugar is ready pour very gradually on to the beaten egg whites and beat until creamy (about 10 minutes). Add nuts, etc., before it gets quite stiff. Spread on to buttered board and cut into squares when cool.
Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.67.
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