pescatariannut-freeegg-freesoy-freeshellfish-free
Fish Gravy
From The household (of the Detroit free press), 1886
Serves 1
Presented as published in 1886. 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
191Calories
4 gProtein
41 gCarbs
1 gFat
Full nutrition (28 nutrients)
Calories191 kcal
Protein4.3 g
Carbohydrates41 g
Fiber2.4 g
Sugars0.2 g
Total Fat1.2 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Sodium497 mg
Potassium70 mg
Calcium142 mg
Iron15 mg
Magnesium15 mg
Phosphorus39 mg
Zinc0.3 mg
Copper0 mg
Manganese0.2 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.2 mg
Folate72 mcg
Choline5.7 mg
Water179 g
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 400. The excerpt below is the record exactly as published.
FISH GRAVY. Is much improved by taking out some of the fat, after the fish is fried, and putting in a little butter ; the fat thus taken out will do to fry fish again, but it will not do for any kind of shortening. Shake a little flour into the hot fat, and pour in a little boiling water; stir it up well as it boils, a minute or so. Some think that a little vinegar
Cook this with the app: pantry check, scaling, and the assistant.