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 by Mrs. Gleason
A dessert recipe from 1919
Ingredients
- 3 egg whites
- 6 tbsp sugar
- whipped cream or ice cream to serve with
Instructions
-
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.