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Brown Glaze (Vernis brun)
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
37Calories
2 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories37 kcal
Protein2.3 g
Carbohydrates5.8 g
Fiber0 g
Sugars0.2 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium360 mg
Potassium78 mg
Calcium7.2 mg
Iron0.3 mg
Magnesium2.2 mg
Phosphorus16 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate1.2 mcg
Choline0.8 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 463. The excerpt below is the record exactly as published.
Brown Glaze ( Vernis brun ) Take one cup consomme, color with kitchen bouquet, put on stove, add two tablespoons sherry, pepper and salt to taste. When boiling, thicken with one tablespoon cornstarch dissolved in half cup water
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