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Garlic Gravy
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for one pint of gravy.
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
410Calories
51 gProtein
16 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories410 kcal
Protein51 g
Carbohydrates16 g
Fiber1.5 g
Sugars1.3 g
Total Fat17 g
Saturated Fat6.3 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol150 mg
Sodium160 mg
Potassium846 mg
Calcium54 mg
Iron5.9 mg
Magnesium55 mg
Phosphorus489 mg
Zinc12 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C27 mg
Vitamin A2.8 mcg
Vitamin E0.5 mg
Vitamin K3.2 mcg
Vitamin B61.3 mg
Vitamin B125.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate37 mcg
Choline142 mg
Caffeine0 mg
Water444 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 577. The excerpt below is the record exactly as published.
Garlic Gravy. — Cut a pound of lean beef into slices, and put them into a stewpan with two ounces of rasped ham, a scraped carrot, and one clove of garlic. Brown the meat slightly on both sides, then pour over it I one pint of stock or water, a bundle of savoury herbs, another clove, and a lemon shced right through. Simmer gently for an horn-, thicken the gravy with a dessert-spoonful of flour, mixed smoothly with a small quantity of water, and strain through a coarse sieve. Add salt and pepper to taste, and a little grated nutmeg
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