Biscuit Glace, St. Francis
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 288. The excerpt below is the record exactly as published.
Biscuit glace, St. Francis. Fill some oblong paper cases with biscuit glace foundation, put in ice box to freeze, decorate the tops with pistachio and strawberry
Cook this with the app: pantry check, scaling, and the assistant.