Canadian Glace Cream
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 41. The excerpt below is the record exactly as published.
Canadian Glace Cream Boil one cup of sugar and one scant cup of water until the syrup forms into a ball when rubbed in water between the finger and thumb. Then pour this syrup in a fine stream into the whites of three eggs
Cook this with the app: pantry check, scaling, and the assistant.