gluten-freedairy-freenut-free
Glaze
From European and American cuisine, 1914
Serves 6
Use for glazing meats and sauces. Melt suet over glaze for preservation.
Presented as published in 1914. 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
- 2 pounds beef
- 3 pounds veal
- 1 old chicken
- 2 onions
- 1 carrot
Method
In a soup kettle, combine beef, veal, and chicken with enough cold water to cover.
Add onions and carrot.
Boil slowly for 4 hours without salt, then strain and remove fat.
Boil the stock until it thickens like syrup, stirring to prevent burning.
Fill into small jars.
Nutrition per serving
640Calories
83 gProtein
6 gCarbs
31 gFat
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 4. The excerpt below is the record exactly as published.
Glaze. — Place 2 pounds beef, 3 pounds veal, and 1 old chicken in a soup kettle with sufficient cold water to cover ; add 2 onions and 1 carrot
Cook this with the app: pantry check, scaling, and the assistant.