Rum Glace
From Bread, cakes, and biscuits, 1902
Use immediately.
Presented as published in 1902. 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
1861Calories
0 gProtein
453 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories1861 kcal
Protein0 g
Carbohydrates453 g
Fiber0 g
Sugars444 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium10 mg
Calcium5.9 mg
Iron0.3 mg
Magnesium0.4 mg
Phosphorus1.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Alcohol14 g
Water73 g
As published
This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 50. The excerpt below is the record exactly as published.
lb. of cane icing sugar with three full dessertspoonfuls of strong black coffee, or coffee essence, and three dessertspoonfuls of hot water ; let it warm and use. Tea Glace is made in the same way, only using tea instead of coffee. Rum Glace is made in the same way, only using three tablespoonfuls of rum (or, indeed, any other spirit) and the same quantity of hot water
Cook this with the app: pantry check, scaling, and the assistant.