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To Brighten Gilt Frames
From The century cook book, 1894
Serves 1
When dry, it will come out as bright as new work.
Presented as published in 1894. 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
29Calories
1 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein1.3 g
Carbohydrates5.6 g
Fiber0.5 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium21 mg
Potassium7.1 mg
Calcium21 mg
Iron0 mg
Magnesium7.1 mg
Phosphorus0 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2 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
Water722 g
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 148. The excerpt below is the record exactly as published.
To Brighten Gilt Frames. Take sufificient flour of sulphur to give a golden tinge to about one and one-half pint of water, and in this boil four or five bruised onions, or garlic
Cook this with the app: pantry check, scaling, and the assistant.