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To Glaze Meat
From Cookery for every household, 1914
Serves 4
Store any leftover glaze for future use.
Presented as published in 1914. 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
24Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories24 kcal
Protein0.2 g
Carbohydrates5.4 g
Fiber0 g
Sugars5.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0.3 mg
Sodium9.3 mg
Potassium8.4 mg
Calcium1.3 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.4 mcg
Choline0.6 mg
Caffeine0 mg
Water6.7 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 331. The excerpt below is the record exactly as published.
To Glaze Meat Have the glaze prepared as directed on p. 40 and in a melted condition, but not too hot ; or, if cold glaze or bought glaze is used, put it into a jar with a very little water or stock
Cook this with the app: pantry check, scaling, and the assistant.