Glacyr För Pastejer Och Puddingar

This recipe was adapted from the 'Praktisk, illustrerad kok-bok för Svenskarne i Amerika,' published in 1889 for Swedish immigrants in America. At the end of the 19th century, many Swedes migrated to the United States, bringing their culinary traditions with them. This cookbook helped them preserve familiar tastes while adapting to new ingredients and American kitchen practices. Glazes like this one, known as 'glacyr' in Swedish, were essential for adding shine, sweetness, and a professional finish to baked goods. These recipes were practical and economical, making them popular in immigrant households.

In the 1880s, cooks would have used a simple whisk (often a bundle of twigs or a hand-beaten wire whisk) to beat the egg whites. The mixture would be applied with a pastry brush made from natural bristles, or even with a folded piece of clean linen. Baking was done in a wood- or coal-fired oven, where temperature control was imprecise, so cooks learned to judge 'not too hot' by hand-feel or by observation.