Bisque Loaf

Ingredients

• one pint of cream
• one cupful of sugar
• another pint of cream
• one teaspoonful of vanilla
• one tablespoonful of caramel
• one-third of a cupful of sherry
• two lady-fingers
• one-quarter of a pound of macaroons
• four kisses

Method

1. 1

   Scald one pint of cream, dissolve sugar in it, add another pint of cream and cool quickly.

2. 2

   Add vanilla, caramel, and sherry, and freeze.

3. 3

   Beat in a crumb mixture made of lady-fingers, macaroons, and kisses.

4. 4

   Pack into a mould, cover, and pack in ice and salt for several hours.

As published

This recipe was extracted from Kirmess cook book (1907), page 163. The excerpt below is the record exactly as published.

BISQUE LOAF. CantribuUd, Scald one pint of cream, dissolve in it one cupful of sugar, add another pint of cream and cool quickly. Add one teasponful of vanilla, one tablespoonful of caramel and one-third of a cupful of sherry, and freeze. Beat into it a crumb mixture made of two lady-fingers, one- quarter of a pound of macaroons and four kisses

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