Fruit Glacis
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
A favorite way of serving is to take melon or bomb forms, line the sides with ice creams or water ices in contrasting colors, and fill the center with the mousse preparation.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 109. The excerpt below is the record exactly as published.
quart of double cream beaten and drained, }i pint of fruit juice or pulp, 10 to 12 ounces of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.