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Biscuits Glaces
From The table, 1889
Serves 2
Serve immediately after dressing the biscuits on a cold dessert dish.
Presented as published in 1889. 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
692Calories
24 gProtein
40 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories692 kcal
Protein24 g
Carbohydrates40 g
Fiber0.8 g
Sugars37 g
Total Fat43 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.7 mg
Potassium6.2 mg
Calcium14 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus1.4 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.5 mcg
Vitamin E8.5 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0 mg
Folate0 mcg
Choline1.1 mg
Caffeine0 mg
Alcohol5.6 g
Water104 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 311. The excerpt below is the record exactly as published.
Biscuits GlaceS. — Put six egg yolks in a copper basin, with two ounces of powdered sugar, half a gill of maraschino, and a quarter of a gill of Swiss kirsch. Then with a pastry-whip beat well together for two minutes. Place the basin on a hot stove, and stir briskly with the whip for five minutes. Remove it from the fire, and immediately put the basin into a vessel containing ice-water, and stir continually for two min- utes more. Add a pint and a half of whipped cream a la vanille
Cook this with the app: pantry check, scaling, and the assistant.