Brown Gravy

Name: Brown Gravy
Ingredients: three tablespoons of flour; one and one half cups of boiling water; one fourth teaspoon of salt; a speck of pepper

From Principles of cooking, 1914

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

411Calories

11 gProtein

91 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories411 kcal

Protein11 g

Carbohydrates91 g

Fiber10 g

Sugars0.5 g

Total Fat2.9 g

Saturated Fat0.6 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol0 mg

Sodium1394 mg

Potassium460 mg

Calcium343 mg

Iron28 mg

Magnesium70 mg

Phosphorus115 mg

Zinc0.8 mg

Copper0.4 mg

Manganese3.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.8 mg

Folate138 mcg

Choline12 mg

Caffeine0 mg

Water294 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 63. The excerpt below is the record exactly as published.

Brown Gravy. — Pour off some of the fat from the pan in which the roast has cooked. To the remainder of the fat add three tablespoons of flour, and rub free from lumps. _ Add one and one half cups of boiling water and cook until it thickens; add one fourth teaspoon of salt and a speck of pepper

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