Cream Gravy for Fried Chicken
From Foods, their selection and preparation, 1935
Presented as published in 1935. 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
724Calories
18 gProtein
41 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein18 g
Carbohydrates41 g
Fiber0 g
Sugars23 g
Total Fat54 g
Saturated Fat20 g
Monounsaturated Fat20 g
Polyunsaturated Fat9.4 g
Omega-30.1 g
Cholesterol98 mg
Sodium186 mg
Potassium763 mg
Calcium604 mg
Iron1.3 mg
Magnesium64 mg
Phosphorus518 mg
Zinc2.2 mg
Copper0 mg
Manganese0.2 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E1.4 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.1 mg
Folate38 mcg
Choline134 mg
Caffeine0 mg
Water432 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 207. The excerpt below is the record exactly as published.
3 tablespoons flour with 3 tablespoons drippings and all the little browned bits in the frying pan. Add grad¬ ually, with constant stirring, one pint cold whole milk. Cook slowly and stir until the gravy reaches a hard boil and is very smooth, except for the brown bits of crumbs. Season with salt, pepper, and paprika
Cook this with the app: pantry check, scaling, and the assistant.