Glace a l'Ancienne
From A guide to modern cookery, 1909
Serves 4
For liqueur glazes, dilute with the liqueur and warm as directed.
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
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 395. The excerpt below is the record exactly as published.
GLACE A L’ANCIENNE Put the required amount of icing sugar in a small saucepan, the quantity used being in proportion to the object to be glazed. If it be flavoured with vanilla, orange, or lemon, dilute it with a little water, keeping it somewhat stiff; add some vanilla- flavoured sugar or grated orange-rind, and stir it up well for a few minutes. Then make it lukewarm, so that it may run easily and dry quickly, and pour it over the object to be treated. For the above-mentioned flavours, an infusion of vanilla or orange-rind may be prepared, and this may serve in diluting the glaze. The flavours may also be used in the form of essences, provided it be remembered that they are usually very strong thus, and must be used with caution. If liqueur glazes are in question, such as Kirsch, Rum, Anisette, or Marasquin, &c., the glaze is diluted with the liqueur
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Cook this with the app: pantry check, scaling, and the assistant.