Brown Gravy

Name: Brown Gravy
Ingredients: 2.y2 tablespoons solid vegetable fat; i small tomato; 4 tablespoons flour; 2 cups vegetable broth or water; I- tablespoon chopped onion; Salt to taste

From Science of food & cookery, 1921

Presented as published in 1921. 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

139Calories

5 gProtein

30 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories139 kcal

Protein4.5 g

Carbohydrates30 g

Fiber1.6 g

Sugars3.2 g

Total Fat0.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium17 mg

Potassium338 mg

Calcium67 mg

Iron2.1 mg

Magnesium32 mg

Phosphorus65 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A51 mcg

Vitamin E0.6 mg

Vitamin K9.5 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.8 mg

Folate70 mcg

Choline8 mg

Caffeine0 mg

Water598 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 91. The excerpt below is the record exactly as published.

BROWN GRAVY 2.y2 tablespoons solid vegetable fat i small tomato 4 tablespoons flour 2 cups vegetable broth or water I- tablespoon chopped onion Salt to taste

Cook this with the app: pantry check, scaling, and the assistant.