Coffee Glacees
From The encyclopædia of practical cookery, 1890
Serves 4
These are very delicate but inexpensive.
Presented as published in 1890. 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 encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 446. The excerpt below is the record exactly as published.
Coffee Glacees. — Beat the yolks of six eggs with jib. of caster sugar ; then add the w'hites of the eggs and jib. of flour
Cook this with the app: pantry check, scaling, and the assistant.