vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Glaze
From The Ideal cook book, 1899
Serves 1
Presented as published in 1899. 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 Ideal cook book (1899) by Anne Clarke, page 114. The excerpt below is the record exactly as published.
Glaze the top of the border and trellis with beaten-up egg, and bake in quick oven. 608. Rice Paste for Tartiets—lIngredients—7 oz. of rice, I tablespoonful of butter, 2 eggs. Simmer the rice until tender, drain, place in a marble mortar with the butter and well whisked eggs; beat thoroughly, and with the hands make into paste. 699. To lce or Glaze Pastry—Ingredients—The whites of 3 eggs, 4 oz. sugar. Place the whites upon a plate (beaten with a knife to a stiff froth), just before the pastry is done remove from the oven ; brush with the beaten egg and sprinkle the white sugar upon it. Return to the oven to set. 700. Glaze—lIngredients—The yolk of 3 eggs, a small piece of warm butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.