Brown Glaze
From Mrs. Ericsson Hammond's salad appetizer cook book..., 1924
Presented as published in 1924. 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
212Calories
32 gProtein
13 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories212 kcal
Protein32 g
Carbohydrates13 g
Fiber0.1 g
Sugars0.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium602 mg
Potassium163 mg
Calcium32 mg
Iron0.9 mg
Magnesium11 mg
Phosphorus43 mg
Zinc0.4 mg
Copper0.9 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate12 mcg
Choline13 mg
Caffeine0 mg
Water338 g
As published
This recipe was extracted from Mrs. Ericsson Hammond's salad appetizer cook book... (1924) by Maria Matilda Ericsson Hammond, page 73. The excerpt below is the record exactly as published.
Brown Glaze Glace brun Take one cup consomme, color with kitchen bouquet, put on stove; add two tablespoons sherry if at hand, pepper and salt to taste. When boiling, thicken with one tablespoon cornstarch dissolved in one half cup water; add four tablespoons of dissolved Cox’s gelatine
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