Biscuit Glace a la Thackeray

Ingredients

• One pint of syrup (32°)
• one pint of strawberry pulp
• fifteen yolks of eggs
• one ounce of vanilla sugar
• half a pint of thick cream

Method

1. 1

   Mix syrup, yolks, strawberry, and vanilla sugar, whipping as before.

2. 2

   Then add the whipped cream lightly.

3. 3

   Fill paper cases, either round or square, and surround each with a band of stiff paper.

4. 4

   Place them in a freezer.

5. 5

   When ready to serve, remove the bands of paper and cover with macaroons bruised fine and browned in the oven.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 47. The excerpt below is the record exactly as published.

Biscuit Glace a la Thackeray.— One pint of syrup (32°), one pint of strawberry pulp, fifteen yolks of eggs, one ounce of vanilla sugar (flavor a little sugar with va- nilla), half a pint of thick cream

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