vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Biscuit Glace

Name: Biscuit Glace
Yield: 6 servings
Ingredients: One and one-half pints of cream; four ounces of macaroons; six ounces of white sugar; the grated rind of one orange; the juice of two

From Temperance cook book, 1887

Serves 6

Presented as published in 1887. 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

599Calories

3 gProtein

45 gCarbs

46 gFat

Full nutrition (33 nutrients)

Calories599 kcal

Protein3 g

Carbohydrates45 g

Fiber1.1 g

Sugars37 g

Total Fat46 g

Saturated Fat28 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat0.2 g

Cholesterol121 mg

Sodium70 mg

Potassium142 mg

Calcium74 mg

Iron0.2 mg

Magnesium13 mg

Phosphorus80 mg

Zinc0.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C1.2 mg

Vitamin A0.1 mcg

Vitamin E0 mg

Vitamin K3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate0.9 mcg

Choline1.9 mg

Caffeine0 mg

Water74 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 126. The excerpt below is the record exactly as published.

BISCUIT GLACE. One and one-half pints of cream, four ounces of macaroons, six ounces of white sugar, the grated rind of one orange, and the juice of two

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