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Brown Flour for Gravies
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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
76Calories
2 gProtein
16 gCarbs
0 gFat
Full nutrition (19 nutrients)
Calories76 kcal
Protein2.3 g
Carbohydrates16 g
Total Fat0.3 g
Sodium0.4 mg
Potassium28 mg
Calcium4 mg
Iron1.2 mg
Magnesium5.6 mg
Phosphorus23 mg
Zinc0.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin B60 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate33 mcg
Water2.1 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 214. The excerpt below is the record exactly as published.
BROWN FLOUR FOR GRAVIES.— Put some sifted flour
Cook this with the app: pantry check, scaling, and the assistant.