Colouring for Gravies
From Cookery for busy lives and small incomes, 1890
Use very little, or it will give a taste to the gravies.
Presented as published in 1890. 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
209Calories
0 gProtein
54 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories209 kcal
Protein0.1 g
Carbohydrates54 g
Fiber0 g
Sugars53 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium19 mg
Potassium74 mg
Calcium49 mg
Iron0.4 mg
Magnesium6.1 mg
Phosphorus2.2 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)0.1 mg
Folate0.6 mcg
Choline1.3 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 29. The excerpt below is the record exactly as published.
Colouring for Gravies Ingredients. — 4 table-spoonfuls of brown sugar, a quarter of a pint of hot water
Cook this with the app: pantry check, scaling, and the assistant.