Brown Glaze (Cold)
From Entrees made easy, 1905
Use when just beginning to set, but do not allow it to become lumpy.
Presented as published in 1905. 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
As published
This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 3. The excerpt below is the record exactly as published.
Brown Glaze (Cold). Break up small any bones, cooked or raw. If raw bones are used, 1 lb. will be required for ^ pint of glaze
Cook this with the app: pantry check, scaling, and the assistant.