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Appears in
Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

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Glace, s. Ice, or icing. Sugar sifted over pastry just before it is finished baking, which melts and forms a glaze. A mixture of white of egg and sifted sugar, variously flavoured, with which rich cakes and pastry are masked, also icing sugar mixed with water or liquor.

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