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Coloring for Gravies
From The national course in home economics, 1917
Serves 1
This will keep for months.
Presented as published in 1917. 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
387Calories
0 gProtein
100 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories387 kcal
Protein0 g
Carbohydrates100 g
Fiber0 g
Sugars100 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium4.6 mg
Potassium3.2 mg
Calcium4.6 mg
Iron0.1 mg
Magnesium1.5 mg
Phosphorus0 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 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water118 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 280. The excerpt below is the record exactly as published.
COLORING FOR GRAVIES. Take one-half cupful of sugar and put on a tin plate. Set on the stove till thoroughly brown. Add one -half cupful of wate
Cook this with the app: pantry check, scaling, and the assistant.