Coffee Glace
From Bread, cakes, and biscuits, 1902
Use immediately.
Presented as published in 1902. 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 Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
Coffee Glace is made by mixing lb. of cane icing sugar with three full dessertspoonfuls of strong black coffee, or coffee essence, and three dessertspoonfuls of hot water
Cook this with the app: pantry check, scaling, and the assistant.