Tea 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
1765Calories
0 gProtein
453 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1765 kcal
Protein0 g
Carbohydrates453 g
Fiber0 g
Sugars444 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium9.5 mg
Potassium12 mg
Calcium5 mg
Iron0.3 mg
Magnesium0.3 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 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
Folate0.7 mcg
Choline0 mg
Caffeine3 mg
Water31 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
Cook this with the app: pantry check, scaling, and the assistant.