Cream Glace by Mrs. Gleason

Cream Glace by Mrs. Gleason

Mrs. Gleason’s Cream Glace

This Cream Glace recipe is by Mrs. Gleason. This is a dessert recipe that uses egg whites and sugar to create a dish to pair with ice cream.

Cream Glace Recipe

Will Serve Five

Whites of 3 eggs

6 level tablespoonfuls granulated sugar

Beat the whites to stiff froth: add the sugar gradually. Drop on greased brown paper and bake in slow oven, to brown in about ten minutes and leave in oven to cool off for three-quarters of an hour. Can be served in to ways: First, puncture the top and fill with whipped cream; second, crush in bottom, fill with ice cream and put together, concealing the ice cream.

-By MRS. MARY GLEASON – San Francisco Chronicle – 23 Mar 1919

cream glace

Cream Glace by Mrs. Gleason

A dessert recipe from 1919

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Cool Off 45 minutes
Servings 5 people

Ingredients

  • 3 egg whites
  • 6 tbsp sugar
  • whipped cream or ice cream to serve with

Instructions

  1. Beat the whites to stiff froth: add the sugar gradually.

  2. Drop on greased brown paper and bake in slow oven, to brown in about ten minutes and leave in oven to cool off for three-quarters of an hour.

  3. Can be served in to ways: First, puncture the top and fill with whipped cream; second, crush in bottom, fill with ice cream and put together, concealing the ice cream.

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