vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Brown Chaud-froid Glaze
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
447Calories
12 gProtein
57 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories447 kcal
Protein12 g
Carbohydrates57 g
Fiber9 g
Sugars0.1 g
Total Fat21 g
Saturated Fat8 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat4.3 g
Cholesterol54 mg
Sodium283 mg
Potassium779 mg
Calcium82 mg
Iron2.4 mg
Magnesium38 mg
Phosphorus93 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C9 mg
Vitamin A62 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate33 mcg
Choline3 mg
Caffeine0 mg
Water156 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 107. The excerpt below is the record exactly as published.
Brown Chaud-froid Glaze. — Put half a pint of plain brown sauce on the fire ; if it is not a rich brown add a few drops of caramel. (Page 162.) Stir in a quarter of an ounce of soaked gelatine, and dissolve it in the sauce over a moderate fire, skimming off all scum ; lastly, add a dessertspoonful of Marsala
Cook this with the app: pantry check, scaling, and the assistant.