nut-freesoy-freeshellfish-free

Dutch Gravy

Name: Dutch Gravy
Yield: 1 servings
Ingredients: 1 oz. of butter; 2 tbsps. of flour; 1 V2 tsps. of lemon juice; % pt. of fish stock; % pt. of chicken or veal broth; 2 yolks of eggs; Salt; 2 tbsps. white wine; % cup of cream

From The art of German cooking and baking, 1922

Serves 1

If the gravy is for chicken or veal with rice, season it with white wine.

Presented as published in 1922. 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

751Calories

27 gProtein

28 gCarbs

79 gFat

Full nutrition (34 nutrients)

Calories751 kcal

Protein27 g

Carbohydrates28 g

Fiber0 g

Sugars4.5 g

Total Fat79 g

Saturated Fat28 g

Monounsaturated Fat14 g

Polyunsaturated Fat3 g

Omega-30 g

Cholesterol566 mg

Sodium10681 mg

Potassium740 mg

Calcium219 mg

Iron3.7 mg

Magnesium36 mg

Phosphorus423 mg

Zinc2.3 mg

Copper0.4 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C3.5 mg

Vitamin A165 mcg

Vitamin E1.5 mg

Vitamin K4.1 mcg

Vitamin B60.4 mg

Vitamin B121.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.2 mg

Folate95 mcg

Choline338 mg

Caffeine0 mg

Water629 g

As published

This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 76. The excerpt below is the record exactly as published.

DUTCH GRAVY. For Fish, Chicken or Veal With Rice. Quantity for 6 Persons. 1 oz. of butter 1 V2 tsps. of lemon juice, for fish 2 tbsps. of flour 2 tbsps. white wine, for chicken % pt. of fish stock, chicken or Salt veal broth 2 yolks of eggs % cup of cream

Cook this with the app: pantry check, scaling, and the assistant.