Brown Gravy

Name: Brown Gravy
Ingredients: 144 cups drippings; 3 quarts water; 1% cups flour; Salt and pepper to taste; add Kitchen Bouquet as needed

From Quaker recipes, 1954

Presented as published in 1954. 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

3456Calories

21 gProtein

145 gCarbs

310 gFat

Full nutrition (33 nutrients)

Calories3456 kcal

Protein21 g

Carbohydrates145 g

Fiber0 g

Sugars0 g

Total Fat310 g

Saturated Fat90 g

Monounsaturated Fat132 g

Polyunsaturated Fat71 g

Cholesterol314 mg

Sodium89 mg

Potassium284 mg

Calcium121 mg

Iron11 mg

Magnesium79 mg

Phosphorus203 mg

Zinc1.4 mg

Copper0.5 mg

Manganese1.4 mg

Vitamin D15 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E8.9 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)13 mg

Folate301 mcg

Choline375 mg

Caffeine0 mg

Water2855 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 65. The excerpt below is the record exactly as published.

Brown Gravy 144 cups drippings 3 quarts water 1% cups flour Salt and pepper to taste Pour off clear fat allowing brown extractives to remain in the pan. Return measured fat to pan. Add flour and stir until smooth. Add water 176 QUANTITY and stir constantly until thickened. Boil five minutes. If too thick, add extra water. The gravy should be a rich brown color; but, if it is not, add Kitchen Bouquet as needed

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