gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Half-Glaze for Vegetables

Name: Half-Glaze for Vegetables
Yield: 6 servings
Ingredients: two quarts of brown sauce; a quart of consomme; one ounce of glaze; four tablespoonfuls of tomato-sauce

From The thorough good cook, 1895

Serves 6

Presented as published in 1895. 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

687Calories

38 gProtein

21 gCarbs

50 gFat

Full nutrition (30 nutrients)

Calories687 kcal

Protein38 g

Carbohydrates21 g

Fiber4.8 g

Sugars4.2 g

Total Fat50 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium3528 mg

Potassium1225 mg

Calcium63 mg

Iron3 mg

Magnesium71 mg

Phosphorus403 mg

Zinc4.1 mg

Copper0.6 mg

Manganese0.7 mg

Vitamin C58 mg

Vitamin A0.2 mcg

Vitamin K0 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.6 mg

Niacin (B3)8.4 mg

Folate119 mcg

Caffeine0 mg

Water303 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 191. The excerpt below is the record exactly as published.

Half-Glaze for Vegetables. Put two quarts of brown sauce (p. 329) into a stew-pan with a quart of ^consomme (p. 77), one ounce of glaze, four table- spoonfuls of tomato-sauc

Cook this with the app: pantry check, scaling, and the assistant.