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Chicken Gravy
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
206Calories
7 gProtein
46 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories206 kcal
Protein6.9 g
Carbohydrates46 g
Fiber6.3 g
Sugars0.2 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium20 mg
Potassium391 mg
Calcium132 mg
Iron4.6 mg
Magnesium58 mg
Phosphorus82 mg
Zinc0.6 mg
Copper0.4 mg
Manganese3.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A6.8 mcg
Vitamin E0.3 mg
Vitamin K41 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate67 mcg
Choline2.8 mg
Caffeine0 mg
Water480 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 43. The excerpt below is the record exactly as published.
Chicken Gravy Pour off all but about 4 tb. of fat from the pan in which chicken has been roasted. Add 5 tb. flour; when brown, add 2 c. of the water in which giblets have been boiled. Cook 5 minutes, season with salt
Cook this with the app: pantry check, scaling, and the assistant.