Sweet Glazes
From Quaker recipes, 1954
Presented as published in 1954. 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
4782Calories
4 gProtein
1266 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories4782 kcal
Protein4.2 g
Carbohydrates1266 g
Fiber3.4 g
Sugars1251 g
Total Fat3.4 g
Saturated Fat0.1 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol0 mg
Sodium667 mg
Potassium1261 mg
Calcium526 mg
Iron5.7 mg
Magnesium106 mg
Phosphorus99 mg
Zinc4.2 mg
Copper0.6 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C108 mg
Vitamin A4.3 mcg
Vitamin E0.3 mg
Vitamin K2.4 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate26 mcg
Choline31 mg
Caffeine0 mg
Water553 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 39. The excerpt below is the record exactly as published.
Sweet Glazes 1 cup brown sugar, sifted, and 1 teaspoon dry mustard. 1 cup honey. 1 cup cranberry or currant jelly. . ¥Y4 cup crushed pineapple and 1 cup brown sugar. 1 cup applesauce, 2 cup corn syrup, 2 teaspoons prepared mustard. ¥2 teaspoon clove
Cook this with the app: pantry check, scaling, and the assistant.