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Devil Gravy
From Cassell's dictionary of cookery, 1892
Serves 2
No specific cost provided.
Presented as published in 1892. 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
497Calories
4 gProtein
59 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories497 kcal
Protein4.1 g
Carbohydrates59 g
Fiber3.5 g
Sugars43 g
Total Fat20 g
Saturated Fat11 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol44 mg
Sodium1290 mg
Potassium610 mg
Calcium44 mg
Iron1.7 mg
Magnesium38 mg
Phosphorus82 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C9.6 mg
Vitamin A398 mcg
Vitamin E4.2 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate19 mcg
Choline12 mg
Caffeine0 mg
Water218 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 466. The excerpt below is the record exactly as published.
Devil Gravy. — Take three table-spoonfuls of melted butter, and the same of good gravy ; add to it a dessert-spoonful of cayenne pepper, one of pounded loaf sugar, a glass of ketchup, and the same of white wine, with the juice of a iemon
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