Gravy
From Foods, their selection and preparation, 1935
Serve very hot.
Presented as published in 1935. 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
1888Calories
1 gProtein
9 gCarbs
205 gFat
Full nutrition (33 nutrients)
Calories1888 kcal
Protein1.3 g
Carbohydrates9.1 g
Fiber0 g
Sugars0 g
Total Fat205 g
Saturated Fat60 g
Monounsaturated Fat88 g
Polyunsaturated Fat47 g
Cholesterol209 mg
Sodium0.2 mg
Potassium16 mg
Calcium2.2 mg
Iron0.7 mg
Magnesium3.1 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D9.8 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E5.9 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate19 mcg
Choline250 mg
Caffeine0 mg
Water1.6 g
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 211. The excerpt below is the record exactly as published.
gravy, pour the drippings out of the roasting pan and let stand a few minutes for the fat to come to the top. Then skim off the fat, leaving the stock. For each cup of gravy needed, measure a cup of stock from the roasting pan and from the stewed giblets, and 1^ to 2 tablespoons flour, with the same quantity of the poultry fat. Place the fat and the flour in the roasting pan and blend well. To this, add the cool or luke¬ warm stock slowly with constant stirring over low heat. Bring the gravy to a hard boil while stirring. Season to taste with salt, pepper, and paprika, and, if desired, finely chopped parsley or a tiny bit of savory, thyme, or any favorite herbs
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