Biscuit G-lace, No. 2

Ingredients

• One pint of cream
• a dozen and a half macaroons
• three eggs
• half a cupful of water
• two-thirds of a cupful of sugar
• a teaspoonful of vanilla extract

Method

1. 1

   Boil the sugar and water together for half an hour.

2. 2

   Beat the eggs well, and stir into the boiling syrup.

3. 3

   Place the saucepan containing the mixture in another of boiling water, and beat for eight minutes.

4. 4

   Take from the fire, place the saucepan in a pan of cold water, and beat the mixture until it is cold; then add the flavor and whipped cream.

5. 5

   Stir well, and fill paper cases.

6. 6

   Have the macaroons browned and rolled fine.

7. 7

   Put a layer of the crumbs on the cream in the cases, and freeze as directed in the other recipe.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 150. The excerpt below is the record exactly as published.

Biscuit G-lace, No. 2. One pint of cream, whipped to a froth ; a dozen and a half macaroons, three eggs, half a cupful of water, two-thirds of a cupful of sugar, a teaspoonful of vanilla extract

Cook this with the app: pantry check, scaling, and the assistant.