Biscuit Glace for Twenty
From La cuisine creole, 1885
Use a tin box with a tight-fitting top, packed in an outer box with a perforated bottom.
Presented as published in 1885. 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
9063Calories
41 gProtein
750 gCarbs
669 gFat
Full nutrition (24 nutrients)
Calories9063 kcal
Protein41 g
Carbohydrates750 g
Sugars679 g
Total Fat669 g
Saturated Fat382 g
Monounsaturated Fat138 g
Cholesterol1930 mg
Sodium393 mg
Potassium1829 mg
Calcium1154 mg
Iron0.3 mg
Magnesium114 mg
Phosphorus1068 mg
Zinc4.2 mg
Copper0 mg
Manganese0 mg
Vitamin K45 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Water1115 g
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 101. The excerpt below is the record exactly as published.
BISCUIT 6LACB FOR TWENTT. Ten yolks of eggs, one and a half pounds pulveriïed sngar, half a gallon of cream^ vanilla extract, white of eggs well beaten if the cream is too light To be froïcn in a square box and eut in small pièces. A coat ot strawberry sherbet on top
Cook this with the app: pantry check, scaling, and the assistant.