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Vanilla Glacis
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 8
Presented as published in 1907. 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
513Calories
2 gProtein
33 gCarbs
42 gFat
Full nutrition (33 nutrients)
Calories513 kcal
Protein2.4 g
Carbohydrates33 g
Fiber0 g
Sugars28 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium25 mg
Potassium115 mg
Calcium72 mg
Iron0 mg
Magnesium7.1 mg
Phosphorus67 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water68 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 109. The excerpt below is the record exactly as published.
VANILLA GLACfi. Beat one quart of double cream to a firm froth, drain on ice in sieve for thirty minutes, sweeten with eight ounces of powdered sugar; flavor with vanilla extract. Fill the mixture into molds or cases and freeze as directed. 827.— FRUIT GLAC6. MOUSSE GLACfi AUX FRUITS. I quart of double cream
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