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Glazing for Hams and Tongues
From Recipes for the million, 1891
Serves 10
Presented as published in 1891. 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
34Calories
5 gProtein
0 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories34 kcal
Protein4.8 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol15 mg
Sodium38 mg
Potassium82 mg
Calcium26 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus46 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate1.3 mcg
Choline12 mg
Caffeine0 mg
Water772 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 85. The excerpt below is the record exactly as published.
GLAZING FOR HAMS AND TONGUES, Ac.— Boil a shin of beef for twelve hours in two gallons of water. In like manner draw the gravy from a knuckle of veal, adding salt, pepper, and a few cloves
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