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Brown Gravy
From Lessons in cooking through preparation of meals, 1912
Serves 4
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
22Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories22 kcal
Protein0.6 g
Carbohydrates4.5 g
Fiber0 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.5 mg
Potassium8 mg
Calcium2.9 mg
Iron0.3 mg
Magnesium2.2 mg
Phosphorus6.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9.4 mcg
Choline0 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 92. The excerpt below is the record exactly as published.
^ c milk or water, — p. 24. Preparing the Meal Forty minutes before lunch time cook the spaghetti, or cook it in the morning after breakfast. One-half hour be- fore serving prepare the scalloped dish and while baking make the biscuits and tea. Serve the luncheon. Wednesday DINNER Lesson 95 ROAST QUAIL GREEN GRAPE JELLY BROWN GRAVY POTATO CUBES BROWNED PARSNIPS PEACH SPONGE CAKE Roast Q :il Dress, clean, truss (Helpful Suggestions, p. loi. Part HI), and lard the breast and legs of the quails. Rub with salt and melted butter and dredge with flour. Lay on rack in small baking pan, surrounded with strips of fat pork, bake 25 or 30 m in a medium hot oven, basting every 10 m. Arrange on a platter, removing strings and skewers, garn- ish with Potato Cubes sprinkled with chopped parsley. Brown Gravy To the fat in the pan of which there should be 2 T add 3 T browned flour. Mix well and add i c milk or water. Season with salt and pepper
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