Bisque Glace
From Kirmess cook book, 1907
Serves 3
Presented as published in 1907. 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 Kirmess cook book (1907), page 168. The excerpt below is the record exactly as published.
BISQUE GLACE. ^ Mrs. c7. Wm. McKelvey. Whip until stiff one pint of cream, and to this add four well-beaten eggs, beaten separately. After mix- ing eggs and cream thoroughly, add three-quarters of a cup of confectioner's sugar and vanilla to taste; also six dried and powdered macaroons
Cook this with the app: pantry check, scaling, and the assistant.