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Meat Glaze
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
15Calories
3 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories15 kcal
Protein3 g
Carbohydrates0.1 g
Fiber0 g
Sugars0.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8.8 mg
Potassium2.7 mg
Calcium3.8 mg
Iron0 mg
Magnesium1.5 mg
Phosphorus1.4 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.1 mcg
Choline1.4 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 100. The excerpt below is the record exactly as published.
MEAT GLAZE. Granulated gelatine, 1/2 ounce. Hot water, 1 cup. Salt and pepper. Meat extract, 1 teaspoon
Cook this with the app: pantry check, scaling, and the assistant.