Gravy
From The galley guide, 1923
It is desirable to pour gravy through strainer before serving.
Presented as published in 1923. 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
334Calories
8 gProtein
72 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories334 kcal
Protein8.1 g
Carbohydrates72 g
Fiber3.3 g
Sugars0.3 g
Total Fat1.9 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Sodium672 mg
Potassium122 mg
Calcium195 mg
Iron22 mg
Magnesium26 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0 mg
Manganese0.4 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.1 mg
Folate130 mcg
Choline7.7 mg
Water243 g
As published
This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 32. The excerpt below is the record exactly as published.
Gravy. After meat is roasted and remo\ed from pan, re¬ move all but 4 tablespoons of fat in the pan. Place pan on hot part of stove, add 4 tablespoons flour and stir until mixture is brown. Then add 1*4 cups boil¬ ing water gradually, stirring. Cook 5 min. and sea¬ son to taste with salt, pepper and a little Worcester¬ shir
Cook this with the app: pantry check, scaling, and the assistant.