Gravy
From Household hints, 1881
This method yields a well-made gravy.
Presented as published in 1881. 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
476Calories
6 gProtein
18 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories476 kcal
Protein5.7 g
Carbohydrates18 g
Fiber0 g
Sugars5.9 g
Total Fat42 g
Saturated Fat14 g
Monounsaturated Fat17 g
Polyunsaturated Fat9 g
Omega-30 g
Cholesterol54 mg
Sodium47 mg
Potassium204 mg
Calcium153 mg
Iron0.9 mg
Magnesium19 mg
Phosphorus140 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E1.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate25 mcg
Choline69 mg
Caffeine0 mg
Water109 g
As published
This recipe was extracted from Household hints (1881) by Emma Whitcomb Babcock, page 11. The excerpt below is the record exactly as published.
gravy ? Will the grease rise to the top, and the thickening fall to the bottom ? Is good gravy on your table an accident rather than a result of thought and painstaking ? If this is the case, and I know of one instance where it was so at one time, you will be glad to know that it is not hard to make good gravy. Gravy. — After repeated failures I determined, at all hazards, to solve the serious problem. I had a roast of beef in the dripping-pan ; it was ready to take up on the platter ; in the pan was, I knew, good material for gravy, and after taking up the meat I poured all, with the excep- tion of about three tablespoonf uls, out into a basin ; I then put a little cold water into the pan, then added half a cup of milk into which I had beaten two tablespoonfuls of flour
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.