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Biscuit Glace (No. 1)
From The Blue grass cook book, 1904
Serves 6
Use a quantity of salt, as it needs to freeze quite hard.
Presented as published in 1904. 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
749Calories
6 gProtein
45 gCarbs
60 gFat
Full nutrition (33 nutrients)
Calories749 kcal
Protein5.9 g
Carbohydrates45 g
Fiber0 g
Sugars38 g
Total Fat60 g
Saturated Fat33 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.7 g
Cholesterol344 mg
Sodium41 mg
Potassium177 mg
Calcium118 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus156 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A65 mcg
Vitamin E0.4 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate25 mcg
Choline139 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 45. The excerpt below is the record exactly as published.
BISCUIT GLACE (No. 1) Mrs. Henry C. BucTcner 1 quart of very rich cream, Yolks of 6 eggs, ^ pound (scant) sugar, powdered, 2 tablespoons of vanilla, 2 dozen macaroons
Cook this with the app: pantry check, scaling, and the assistant.