MEXICAN NOUGAT ICING

From 1912:

Two and a half cupfuls of granulated sugar, half a cupful of corn syrup, half a cupful of boiling water. Boil this mixture until it thickens. Then take out half a cupful and beat it into the stiffly beaten whites of two eggs. Return the rest of the syrup to the fire and boil until it threads and hardens if dropped into cold water. Then beat gradually into the rest of the mixture. By adding nuts and fruits this makes a delicious Christmas candy. Cut into slices, pack into fancy boxes, and put candied cherries, violets, and roses between the layers.