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Glaze
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
Presented as published in 1902. 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
24Calories
4 gProtein
1 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories24 kcal
Protein4.5 g
Carbohydrates1.5 g
Fiber0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium531 mg
Potassium129 mg
Calcium8 mg
Iron0.4 mg
Magnesium0 mg
Phosphorus26 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin C0.8 mg
Vitamin A0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate2 mcg
Water193 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 121. The excerpt below is the record exactly as published.
one quart of rich consommé until it becomes a thick, gluelike substance. You should bave about balf a pint. A demiglaze
Cook this with the app: pantry check, scaling, and the assistant.