FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
GLACE(E), Glaze
Fisher, M.F.K. and the Editors of Time-Life Books. 1968. The Cooking of Provincial France. Time-Life Books, New York. TIME-LIFE BOOKS, New York.
ice cream, sherbet or flavored ice
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. II
is French for iced or glazed.
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is generally regarding fruit having a glossy surface due to preservation in sugar, such as a glace cherry. It is also used as to glaze with a thin sugar-based coating, such as, glaceed cape gooseberries.
- ORIGIN French, literally 'iced,' past participle of glacerglace 'ice'.
