vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Bisquet Glace
From The housewife's referee, 1898
Serves 6
Presented as published in 1898. 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
281Calories
4 gProtein
4 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories281 kcal
Protein3.8 g
Carbohydrates4 g
Fiber0 g
Sugars0.4 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium19 mg
Potassium81 mg
Calcium49 mg
Iron0.1 mg
Magnesium5.3 mg
Phosphorus45 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate1.1 mcg
Choline0.3 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 137. The excerpt below is the record exactly as published.
the juice from a can of pineapple, sweeten to taste, colour pink with cochineal, add one tea- spoonful of gelatine dissolved in a little of the pineapple juice, and a teaspoonful of boiling water, add the beaten white of an egg. Freeze this first and line a melon mould with it an inch thick, and pack in ice. For the filling, whip one pint of rich cream that has been sweetened and flavoured with vanilla or wine, add the beaten whites of two eggs
Cook this with the app: pantry check, scaling, and the assistant.