Glaze
From French dishes for American tables, 1886
Presented as published in 1886. 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
193Calories
36 gProtein
12 gCarbs
0 gFat
Full nutrition (27 nutrients)
Calories193 kcal
Protein36 g
Carbohydrates12 g
Fiber0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4247 mg
Potassium1030 mg
Calcium64 mg
Iron3.5 mg
Magnesium0 mg
Phosphorus209 mg
Zinc2.4 mg
Copper1.6 mg
Manganese2.4 mg
Vitamin C6.4 mg
Vitamin A0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.7 mg
Folate16 mcg
Water1548 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 29. The excerpt below is the record exactly as published.
Glaze. Put two quarts of consomme
Cook this with the app: pantry check, scaling, and the assistant.