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Glaze
From Modern cookery, in all its branches, 1884
Serves 6
Melt it gently when needed and apply with a paste-brush to meat.
Presented as published in 1884. 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
297Calories
0 gProtein
73 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories297 kcal
Protein0.4 g
Carbohydrates73 g
Fiber1.2 g
Sugars52 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1651 mg
Potassium82 mg
Calcium22 mg
Iron0.5 mg
Magnesium4.3 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C9.4 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline11 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 118. The excerpt below is the record exactly as published.
GLAZE. This is merely strong , clear gravy or jelly boiled quickly down to the consistence of thin cream ; but this reduction must be carefully managed that the glaze may be brought to the proper point without being burned ; it must be attentively watched, and stirred without being quitted for a moment from the time of its beginning to thicken ; when it has reached the proper degree of boiling, it will jelly in dropping from the spoon, like preserve, and should then be poured out immediately, or it will burn. When wanted for use, melt it gently by placing the vessel which contains it (see article Glazing , Chapter IX.) in a pan of boiling water, and with a paste-brush lay it on to the meat, upon which it will form a sort of clear varnish. In consequence of the very great reduction which it undergoes, salt should be added to it sparingly
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