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Glace Helene
From Boston Cooking-School cook book, 1896
Serves 12
Presented as published in 1896. 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
363Calories
4 gProtein
28 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories363 kcal
Protein3.6 g
Carbohydrates28 g
Fiber0.2 g
Sugars25 g
Total Fat27 g
Saturated Fat16 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.5 g
Cholesterol112 mg
Sodium56 mg
Potassium186 mg
Calcium118 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus105 mg
Zinc0.5 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C2 mg
Vitamin A143 mcg
Vitamin E0.4 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.3 mcg
Choline21 mg
Caffeine0 mg
Water85 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 249. The excerpt below is the record exactly as published.
GLACE HELENE 1 quart Vanilla Ice Cream 4 cup powdered sugar 1 pint whipping cream, beaten 1 jar red Bar-le-Duc currants until stiff 1 teaspoon vanilla 1 cup crushed pineapple, soaked in 1 tablespoon Kirsch 1 hour
Cook this with the app: pantry check, scaling, and the assistant.