Brown Sauce for Leftover Meats

Name: Brown Sauce for Leftover Meats
Ingredients: 3 cup drippings; + cup of whole wheat flour; 1 teaspoon salt; 4 teaspoon pepper; 14 cups meat stock or water

From Foods that will win the war, 1918

Presented as published in 1918. 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

5679Calories

6 gProtein

29 gCarbs

615 gFat

Full nutrition (34 nutrients)

Calories5679 kcal

Protein5.9 g

Carbohydrates29 g

Fiber5.8 g

Sugars0.1 g

Total Fat615 g

Saturated Fat181 g

Monounsaturated Fat264 g

Polyunsaturated Fat142 g

Omega-30 g

Cholesterol627 mg

Sodium2336 mg

Potassium246 mg

Calcium55 mg

Iron2.2 mg

Magnesium60 mg

Phosphorus129 mg

Zinc1.2 mg

Copper0.3 mg

Manganese2.4 mg

Vitamin D30 mcg

Vitamin C0 mg

Vitamin A2.5 mcg

Vitamin E18 mg

Vitamin K15 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.9 mg

Folate14 mcg

Choline751 mg

Caffeine0 mg

Water5.5 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 22. The excerpt below is the record exactly as published.

BROWN SAUCE FOR LEFTOVER MEATS 3 cup drippings 4 teaspoon pepper + cup of whole wheat flour 14 cups meat stock or water 1 teaspoon salt

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