Biscuit Glaces

Ingredients

• 1 lb. of sugar
• 1 pint of water
• a tablespoonful of vanilla sugar
• the well beaten yolks of 6 eggs
• 1 pt. of cream
• 4 tablespoonfuls of brandy

Method

1. 1

   Cook sugar and water for 5 minutes, add vanilla sugar and beaten egg yolks, whisk over heat for a minute, then strain.

2. 2

   Beat until stiff and cold, add cream and brandy, fill moulds, pack in salt and ice, and freeze for 1.5 to 2 hours.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 34. The excerpt below is the record exactly as published.

a tablespoonful of brandy and the grated rind of 1 orange and 1 lemon. Turn this mixture into the freezer ; stir constantly until the mass is well frozen. Stand away for two hours to ripen. 12.— Frozen Watermelon. Cut from the side of the melon a sort of three cornered piece, then on the other side 111 August. the same, forming as it were a basket with a handle, the same as you make orange baskets. Take all the ripe portion and put aside in an earthen bowl and trim the handle and basket in good shape. Remove the seeds from the pulp and with a silver spoon chop and mash the pulp of a large watermelon, add i cup powdered sugar, stir until the sugar is dis- solved, turn into a freezer and freeze. When ready to serve put back into the watermelon rind and serve at once. It will require the ripe portion of two melons to fill the basket full, in a small family a basket might be made from half the rind, making a long handle, take from the bottom a slice to make it stand even.— "Table Talk." 13. — Huckleberry Shortcake. Beat 2 tablespoon fuls butter to a cream with y2 cup of sugar; add 1 egg unbeaten, and beat the mixture very light ; add 4 ta- blespoonfuls milk and % of a cup of flour, to which has been added 1 teaspoonful bak- ing powder ; mix quickly and lightly. Bake in well greased, deep pie-plates for 20 min- utes in a moderate oven. The berries must be slightly cooked with a little sugar to start 112 August. the juice, then spread on the cakes. — " Table Talk." 14. — Peach Sherbet. Take a qt. can of fine peaches, rub through a sieve. Add 1 pt. water, 1 cup sugar, and 1 cup orange juice. Freeze like a punch and serve in glasses, adding a table- spoonful of champagne to each glass when served. — From "Table Talk." 15. — Ambrosia. Slice l/z doz. oranges and place a layer of them in a glass dish. Strew over it powdered sugar and then a layer of dessicated cocoa- nut. Repeat alternate layers of fruit and cocoanut until the dish is full. — From "Ta- ble Talk," Philadelphia. 16. — Batter Pudding With Peaches. Beat 2 eggs without separating until very light ; add ^ pt. milk then 3 cups flour ; beat until smooth. Add a tablespoonful melted butter, 2 teaspoonfuls baking powder; beat again and stir in carefully 6 peaches, pared and cut into squares. Pour this into the mould and boil continuously for 2 hours. — From "Table Talk," Philadelphia. 113 August* 17. — Pudding A'La Zouave. Blanch ^ lb. almonds, pound them in a mortar, a few at a time, adding ^ lb of butter ; then add 4 well beaten eggs, y2 pt. milk, ]/2 pt. sugar, and a glass of raisin wine. Mix this until it forms a smooth paste, then stir in 1 lb. grated apples, these ingredients being properly mingled, put it into a well buttered mould and bake 1 hour. The raisin wine is simply water in which raisins have been steeped for two hours, then cover and stand in a cool place 24 hours. — From "Table Talk," Philadelphia. 18.— Baked Peach Pudding. Boil y2 cup rice until tender in plenty of boiling salted water, drain, put in a farina boiler with 1 cup peach juice. Cook until the juice is nearly or quite absorbed, then stir into it 1 cup granulated sugar, and 2 ta- blespoonfuls butter and yolks of 2 eggs, stir until the sugar is dissolved. Grease a pud- ding dish, put in a layer of rice then a layer of peaches and so on until the dish is filled. Bake 30 minutes. — "Table Talk." 114 August* 19. — Tapioca and Peach Jelly. Soak a cup of tapioca in cold water for several hours, then put it into a qt. of cold water, and let it cook very slowly till it be- comes a clear jelly. Add a dozen ripe peaches cut into very small pieces and 2 cups of sugar. Let this cook slowly for an hour longer, stirring occasionally. Turn into a mould and let it grow perfectly cold before serving. Serve with cream. 20. — Minute Pudding. Mix 5 tablespoon fuls flour with )4 cup of cold, sweet milk, a very little salt. Stir it into \]/2 pts. boiling sweet milk; boil 1 minute stirring constantly ; remove from the fire until luke-warm, add 3 beaten eggs, stir until it boils and eat with cream and sugar. 21. — Berry Pudding. One pt. milk, 2 beaten eggs, 1 teaspoonful salt, % teaspoonful soda, y2 teaspoonful cream of tartar, and flour to make a thick batter. Dissolve the soda in a little water, and sift cream of tartar through the flour. One pt. whortleberries, raspberries, currants or blackberries dredged with flour, stirred in the last thing. Steam 1 hour. 115 August 22. — Biscuit Glaces. Cook i lb. of sugar and a pint of water to- gether for 5 minutes, then add a tablespoon- ful of vanilla sugar and the well beaten yolks of 6 eggs, whisk over the fire for a minute and strain in an earthen or china bowl. Beat until stiff and cold, then add 4 tablespoon- fuls of brandy. Whip 1 pt. of cream

Cook this with the app: pantry check, scaling, and the assistant.