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Strawberry Glaces
From Cassell's dictionary of cookery, 1892
Serves 3
Let them cool before use.
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
644Calories
1 gProtein
161 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories644 kcal
Protein0.6 g
Carbohydrates161 g
Fiber0.2 g
Sugars157 g
Total Fat2.4 g
Saturated Fat0.7 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.3 g
Cholesterol6.8 mg
Sodium85 mg
Potassium16 mg
Calcium10 mg
Iron0.3 mg
Magnesium3.4 mg
Phosphorus31 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.8 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.3 mcg
Choline6.3 mg
Caffeine0 mg
Water161 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1912. 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 a pound of sugar with a pint of water
Cook this with the app: pantry check, scaling, and the assistant.