Glaze for Meat

Name: Glaze for Meat
Ingredients: half an ounce of gelatine; half a pint of cold water; a cupful of strong gravy from roast beef; a spoonful of Liebig’s extract; add a little salt

From The handy dictionary of cookery, 1890

Reheat in boiling water before use.

Presented as published in 1890. 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

207Calories

21 gProtein

13 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories207 kcal

Protein21 g

Carbohydrates13 g

Fiber0.9 g

Sugars2.1 g

Total Fat5.5 g

Saturated Fat2.7 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat0.2 g

Cholesterol7 mg

Sodium1513 mg

Potassium210 mg

Calcium30 mg

Iron1.8 mg

Magnesium12 mg

Phosphorus76 mg

Zinc2.4 mg

Copper0.6 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A2.3 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate8.9 mcg

Choline20 mg

Caffeine0 mg

Water449 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 50. The excerpt below is the record exactly as published.

Glaze for Meat. Take half an ounce of gelatine, soak it in half a pint of cold water for an hour, add a cupful of strong gravy from roast beef, or a spoonful of Liebig’s extract ; dissolve in a little water, add a little salt

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