vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Glace Marie-Therese
From A guide to modern cookery, 1909
Serves 1
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
Nutrition per serving
119Calories
2 gProtein
8 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein1.6 g
Carbohydrates8.2 g
Fiber1.9 g
Sugars2.2 g
Total Fat8.9 g
Saturated Fat5.1 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0 g
Cholesterol26 mg
Sodium33 mg
Potassium73 mg
Calcium53 mg
Iron0 mg
Magnesium4 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A33 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1 mcg
Choline5.8 mg
Caffeine0 mg
Water56 g
As published
This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 455. The excerpt below is the record exactly as published.
GLACE MARIE-THERESE Take a Madeleine-mould, clothe it with chocolate ice, and fill it with vanilla-flavoured Chantilly cream. After turning out, decorate it with pine-apple ice
Cook this with the app: pantry check, scaling, and the assistant.