vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Melon Glace
From Cassell's dictionary of cookery, 1892
Serves 7
Lastly, put the fruit into jars, and pour the hot syrup over. When cold cover with bladder, and keep in a cool place.
Presented as published in 1892. 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
752Calories
1 gProtein
194 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories752 kcal
Protein0.8 g
Carbohydrates194 g
Fiber0 g
Sugars194 g
Total Fat0.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6 mg
Potassium5.2 mg
Calcium6 mg
Iron0.1 mg
Magnesium1.9 mg
Phosphorus0 mg
Zinc0 mg
Copper0 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
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water141 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 916. The excerpt below is the record exactly as published.
Melon Grlace. — Prepare a syrup as fol- lows : — Dissolve three pounds of loaf sugar in a quart of water ; whisk in part of the white of an egg
Cook this with the app: pantry check, scaling, and the assistant.