vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Biscuit glace cmx Braises
From The new century cookery book, 1901
Serves 10
Cover well and bury in salt and ice.
Presented as published in 1901. 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
579Calories
7 gProtein
90 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories579 kcal
Protein6.6 g
Carbohydrates90 g
Fiber0 g
Sugars82 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol203 mg
Sodium38 mg
Potassium278 mg
Calcium170 mg
Iron0.5 mg
Magnesium24 mg
Phosphorus135 mg
Zinc1.6 mg
Copper0 mg
Manganese1.9 mg
Vitamin D1.1 mcg
Vitamin C1.1 mg
Vitamin A188 mcg
Vitamin E1.4 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.2 mg
Folate23 mcg
Choline128 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 486. The excerpt below is the record exactly as published.
Biscuit glace cmx Braises. — Make a strawberry custard with a gill of milk, two egg-yolks, half an ounce of sugar, and a few pulped strawberries to colour and flavour ; when cold freeze till nearly stiff. Prepare one pint of thick syrup with about twelve ounces of loaf sugar, water, and vanilla-bean for flavouring ; while the syrup ENTREMETS FROIDS, ETC. ( COLD SWEETS, ETC.) 565 is warm pour it into a basin containing eight well-beaten yolks of eggs ; stir quickly over the fire with a wire whisk until the mixture thickens ; stir until it becomes cold ; next mix a pint and a half of whipped cream and one ounce of powdered sponge cake
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