vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Glaces
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. 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
619Calories
0 gProtein
160 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories619 kcal
Protein0 g
Carbohydrates160 g
Fiber0 g
Sugars160 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium15 mg
Potassium16 mg
Calcium6.2 mg
Iron0.2 mg
Magnesium2 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C19 mg
Vitamin A0.8 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
Water227 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 202. The excerpt below is the record exactly as published.
Strawberry Glaces. — Take a sponge cake two or three days old, and cut it into squares, rounds, and diamonds. Boil I lb. of sugar with a pint of water to a clear syrup. Boil and skim this, and keep trying whether it is done enough by drop- ping a small portion of it at a time into a basin of cold water placed by the side of the stove for the purpose. If the sugar snaps when dropped into the water, and then remains hard, it is ready for the strawberry-juice
Cook this with the app: pantry check, scaling, and the assistant.