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Glazed Beef
From The household gas cookery book, 1900
Serves 2
Presented as published in 1900. 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
18Calories
0 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories18 kcal
Protein0.4 g
Carbohydrates4.2 g
Fiber0.4 g
Sugars3.4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7.7 mg
Potassium71 mg
Calcium18 mg
Iron0.8 mg
Magnesium6.5 mg
Phosphorus7.8 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A53 mcg
Vitamin E0.1 mg
Vitamin K205 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate19 mcg
Choline1.6 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 121. The excerpt below is the record exactly as published.
about a tablespoonful of glaze dissolved into two tablespoonfuls of water. When dissolved take a gum brush and brush the glaze all over the meat. Lay the glaze on lightly, so as not to show glaze marks. Give one or two coatings if desired, but you must wait until the first coat of glaze has dried and got stiff. The meat should then be placed on a clean dish and garnished with parsley
Cook this with the app: pantry check, scaling, and the assistant.