vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Biscuit Olace
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 8
Fill small paper cases and sprinkle with powdered macaroons.
Presented as published in 1902. 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
478Calories
5 gProtein
44 gCarbs
32 gFat
Full nutrition (33 nutrients)
Calories478 kcal
Protein4.8 g
Carbohydrates44 g
Fiber0.2 g
Sugars40 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat1 g
Cholesterol266 mg
Sodium23 mg
Potassium120 mg
Calcium91 mg
Iron0.5 mg
Magnesium7.9 mg
Phosphorus126 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.6 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate26 mcg
Choline145 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 169. The excerpt below is the record exactly as published.
Biscuit Olaoe Mix the yolks of eight eggs with one pint of rich cream and four ounces of powdered macaroons, ten ounces of granulated sugar, and a very little pinch of salt. Stir the whole in a stew- pan over the fire until the egg is sufficiently set or is quite thick. Strain through a wet cloth, and when cool add two wine-glaases of maraschino. Freeze in the usuai way. Just before serving, stir in one-half pint of whipped cream
Cook this with the app: pantry check, scaling, and the assistant.