Biscuit Glace
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Color part of it red with confectioners' sugar if desired.
Presented as published in 1895. 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
10696Calories
114 gProtein
489 gCarbs
936 gFat
Full nutrition (34 nutrients)
Calories10696 kcal
Protein114 g
Carbohydrates489 g
Fiber0 g
Sugars351 g
Total Fat936 g
Saturated Fat552 g
Monounsaturated Fat231 g
Polyunsaturated Fat19 g
Omega-30.1 g
Cholesterol3616 mg
Sodium725 mg
Potassium4396 mg
Calcium2867 mg
Iron4.5 mg
Magnesium315 mg
Phosphorus2865 mg
Zinc13 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A3843 mcg
Vitamin E14 mg
Vitamin K70 mcg
Vitamin B61.5 mg
Vitamin B127.2 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)2.1 mg
Niacin (B3)2.3 mg
Folate150 mcg
Choline903 mg
Caffeine0 mg
Water2118 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 72. The excerpt below is the record exactly as published.
Biscuit Glace. 4 yolks of eggs Y^ pint sugar 2 quarts whipped cream Beat well the yolks of eggs, add the sugar slowly, and vanilla to taste; scald three pints of cream
Cook this with the app: pantry check, scaling, and the assistant.