Biscuit Glace

Ingredients

• 1 1/4 pints Cream
• 12 ounces Sugar
• 8 Eggs (yolks)
• 1 tablespoon Mapleine
• 6 ounces crisp Macaroons

Method

1. 1

   Mix cream, sugar, eggs, and extract.

2. 2

   Place on fire, and stir composition until it begins to thicken.

3. 3

   Strain and rub through hair sieve into basin.

4. 4

   Put into freezer; when nearly frozen, mix in macaroon dust, another tablespoon extract vanilla, and finish freezing.

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 15. The excerpt below is the record exactly as published.

BISCUIT GLACE 1144 pints Cream 12 ounces Sugar 8 Eggs (yolks) 1 tablespoon Mapleine 6 ounces crisp Macaroons

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