Brown Sauce
From The doctors' cookery book, 1938
Presented as published in 1938. 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
1496Calories
14 gProtein
102 gCarbs
115 gFat
Full nutrition (33 nutrients)
Calories1496 kcal
Protein14 g
Carbohydrates102 g
Fiber2.6 g
Sugars6.4 g
Total Fat115 g
Saturated Fat33 g
Monounsaturated Fat49 g
Polyunsaturated Fat26 g
Cholesterol116 mg
Sodium51 mg
Potassium387 mg
Calcium99 mg
Iron6.7 mg
Magnesium59 mg
Phosphorus166 mg
Zinc1.1 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D5.4 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E3.3 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.8 mg
Folate210 mcg
Choline147 mg
Caffeine0 mg
Water1563 g
As published
This recipe was extracted from The doctors' cookery book (1938) by British Medical Association, page 3. The excerpt below is the record exactly as published.
Brown sauce or gravv 2 Ib. flour Pastry < 2 teaspoonfuls baking powder 4 oz. suet Moisten the meat and onion with a little brown sauce from the supply made to serve with the roly. Make the pastry, roll out and spread with mince. Roll up, moistening and sealing the edges, put in a greased jam jar and steam for 2 to 3 hours. (It could be wrapped in a greased paper and steamed or put into a floured cloth and boiled.) BROWN SAUCE 4 oz. dripping Root vegetable 4 oz. flour 1 onion 3 pt. water
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