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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
Method
Nutrition per serving
640Calories
83 gProtein
6 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein83 g
Carbohydrates5.6 g
Fiber1.1 g
Sugars2.6 g
Total Fat31 g
Saturated Fat12 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol307 mg
Sodium314 mg
Potassium1379 mg
Calcium73 mg
Iron5.5 mg
Magnesium97 mg
Phosphorus832 mg
Zinc16 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C4.7 mg
Vitamin A97 mcg
Vitamin E1 mg
Vitamin K4.1 mcg
Vitamin B61.9 mg
Vitamin B127.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)27 mg
Folate50 mcg
Choline114 mg
Caffeine0 mg
Water343 g
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.