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Beef Gravy

Name: Beef Gravy
Yield: 4 servings
Ingredients: slices of lean gravy beef; a slice of ham or lean bacon; two or three cloves; a head of celery; a pint of water; a good fat broth

From Consult me, 1902

Serves 4

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

53Calories

3 gProtein

5 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories53 kcal

Protein2.8 g

Carbohydrates4.6 g

Fiber1 g

Sugars0.3 g

Total Fat3.1 g

Saturated Fat1.2 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol4.3 mg

Sodium376 mg

Potassium108 mg

Calcium27 mg

Iron0.7 mg

Magnesium11 mg

Phosphorus28 mg

Zinc0.6 mg

Copper0.1 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1.2 mcg

Vitamin E0.2 mg

Vitamin K3.6 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate1.9 mcg

Choline6.6 mg

Caffeine0 mg

Water179 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 50. The excerpt below is the record exactly as published.

BEEF GRAVY. — According to the quantity wanted, cut slices of lean gravy beef, which place in a stew-pan upon a slice of ham or lean bacon, sliced onions, a carrot, two or three cloves, and a head of celery ; add a good fat broth, and a pint of water

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