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Half-Glaze Sauce
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
96Calories
5 gProtein
12 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein4.8 g
Carbohydrates12 g
Fiber0.6 g
Sugars0.3 g
Total Fat2.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.1 g
Cholesterol3.5 mg
Sodium25 mg
Potassium146 mg
Calcium11 mg
Iron0.9 mg
Magnesium6 mg
Phosphorus43 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate30 mcg
Choline9 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 48. The excerpt below is the record exactly as published.
HALF-GLAZE SAUCE— Put one pint of clear concentrated veal gravy in a saucepan, mix it with two wine-glassfuls of Ma- deira, a bunch of sweet herbs, and set both over the fire until boil- ing. Mix two tablespoonfuls of potato flour to a smooth paste with a little cold water
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