Chocolate Glace
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Use two-thirds as white icing and add melted chocolate to the remaining third.
Presented as published in 1909. 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
924Calories
1 gProtein
219 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories924 kcal
Protein1.2 g
Carbohydrates219 g
Fiber1.7 g
Sugars217 g
Total Fat9.2 g
Saturated Fat5 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium7.3 mg
Potassium115 mg
Calcium13 mg
Iron1 mg
Magnesium34 mg
Phosphorus38 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.7 mcg
Choline6.2 mg
Caffeine18 mg
Water62 g
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 18. The excerpt below is the record exactly as published.
chocolate glace. SAND HEARTS. Cream into one-half pound of butter one pound of sugar and one pound of flour with yolks of three eggs. Roll very thin. Take another yolk and beat up with sweet milk and a little nutmeg. Wet the tops of cakes with it before bak- ing. OATMEAL FLAKES. Beat very light two eggs. Add four tablespoonfuls cold water, two cupfuls raw oatmeal and one cupful sugar, creamed in one and a half pounds butter, one teaspoonful soda. Enough flour to roll thin. Bake quickly. CHOCOLATE GLACE. Put into a granite or earthenware saucepan one-half pint sugar and one-fourth cupful water, boil gently until bub- bles begin to come from the bottom, say five minutes. Take from the fire instantly. Do not stir or shake the sugar while cooking. Pour the hot syrup in a thin stream into the whites of two eggs that have been beaten to a stiflf froth, beating the mixture all the time. Continue to beat until the glace is thick. Flavor with one teaspoonful of vanilla. Use two-thirds of this as a white icing and to the remaining third add one ounce of melted chocolate
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