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Fish Gravy
From Practical household cookery, 1891
Serves 4
A simple and flavorful gravy for fish dishes.
Presented as published in 1891. 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
38Calories
5 gProtein
1 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories38 kcal
Protein4.7 g
Carbohydrates0.9 g
Fiber0 g
Sugars0.2 g
Total Fat1.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium473 mg
Potassium203 mg
Calcium71 mg
Iron0.5 mg
Magnesium2.4 mg
Phosphorus71 mg
Zinc0.2 mg
Copper0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.4 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.2 mg
Folate9.5 mcg
Choline22 mg
Caffeine0 mg
Water227 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 11. The excerpt below is the record exactly as published.
FISH GRAVY. Brown some flour in butter as in No. i8 ; then add one quart of fish broth
Cook this with the app: pantry check, scaling, and the assistant.