Biscuit Glacé
From Royal baker and pastry cook, 1913
Presented as published in 1913. 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
Nutrition per serving
5135Calories
69 gProtein
379 gCarbs
373 gFat
Full nutrition (34 nutrients)
Calories5135 kcal
Protein69 g
Carbohydrates379 g
Fiber0 g
Sugars343 g
Total Fat373 g
Saturated Fat204 g
Monounsaturated Fat83 g
Polyunsaturated Fat7.6 g
Omega-30.1 g
Cholesterol2453 mg
Sodium766 mg
Potassium1487 mg
Calcium802 mg
Iron7.2 mg
Magnesium107 mg
Phosphorus1327 mg
Zinc7.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D8 mcg
Vitamin C0 mg
Vitamin A640 mcg
Vitamin E4.2 mg
Vitamin K24 mcg
Vitamin B61 mg
Vitamin B123.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.8 mg
Niacin (B3)0.9 mg
Folate188 mcg
Choline1176 mg
Caffeine0 mg
Water856 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 56. The excerpt below is the record exactly as published.
Biscuit Glac6. — pints cream, 12 ounces sugar, yolks of 8 eggs, and 1 tablespoon ex¬ tract vanilla. Take 6 ounces crisp macaroons, pound in mortar to dust. Mix cream, sugar, eggs, and extract. Place on fire, and stir composition until it begins to thicken. Strain and rub through hair-sieve into basin. Put AND PASTRY COOK 29 into freezer; when nearly frozen, mix in macaroon dust, another tablespoon extract vanilla, and finish freezing. Chocolate Ice Cream. — 3 pints best cream, 12 ounces pulverized white sugar, 4 whole eggs, 1 tablespoon extract vanilla
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.