Biscuit Glace (Cream)
From Popular cook book, 1899
Presented as published in 1899. 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
3862Calories
51 gProtein
466 gCarbs
198 gFat
Full nutrition (34 nutrients)
Calories3862 kcal
Protein51 g
Carbohydrates466 g
Fiber2.6 g
Sugars404 g
Total Fat198 g
Saturated Fat105 g
Monounsaturated Fat46 g
Polyunsaturated Fat6.2 g
Omega-30.1 g
Cholesterol1598 mg
Sodium1069 mg
Potassium1001 mg
Calcium615 mg
Iron21 mg
Magnesium85 mg
Phosphorus900 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D6 mcg
Vitamin C0 mg
Vitamin A480 mcg
Vitamin E3.2 mg
Vitamin K12 mcg
Vitamin B60.7 mg
Vitamin B122.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.7 mg
Niacin (B3)4.6 mg
Folate205 mcg
Choline888 mg
Caffeine0 mg
Water738 g
As published
This recipe was extracted from Popular cook book (1899) by Seeman Printery, page 21. The excerpt below is the record exactly as published.
BISCUIT GLACE (Cream). Dissolve two cupfuls granulated sugar in one cupful boiling water; put over the fire and boil slowly until the syrup will spin a short thread. Pour it slowly over the yolks of six eggs which have been beaten until very light; return to the fire and stir for two minutes or until the mixture will slightly coat the bowl of the spoon. Strain in a bowl, set in a pan of cold water and whip with long even strokes until the mixture is cold and spongy in texture.’ Add one teaspoonful of vanilla and four tablespoonfuls of sherry; whip for five minutes longer, then stir in lightly one pint thick cream
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