Biscuit Glace a la Charles Dickens
From Twentieth century home cook book, 1905
Serves 10
Serve in paper cases.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 110. The excerpt below is the record exactly as published.
BISCUIT GLACE A LA CHARLES DICKENS. One pint of sj^rup (32 deg.), fifteen yolks of eggs, three gills of peach pulp, colored pink with cochineal, one gill of noyeau, half a pint of thick cream and a little chocolate water-ice, made with half a pmt of syrup and four ounces of the best chocolate
Cook this with the app: pantry check, scaling, and the assistant.