American

Gravy

Name: Gravy
Cuisine: American
Ingredients: i lb. of shin or other cheap pieces of meat; 1 pint of water; 1 onion; a carrot; turnip; a little dripping

From Cookery for busy lives and small incomes, 1890

If for turkeys, geese, ducks, or fowls, use the giblets for making the gravy, and less beef.

Presented as published in 1890. 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

125Calories

3 gProtein

28 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories125 kcal

Protein3.4 g

Carbohydrates28 g

Fiber6.5 g

Sugars15 g

Total Fat0.4 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium77 mg

Potassium730 mg

Calcium108 mg

Iron0.5 mg

Magnesium39 mg

Phosphorus102 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C47 mg

Vitamin A501 mcg

Vitamin E0.4 mg

Vitamin K8.5 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate112 mcg

Choline14 mg

Caffeine0 mg

Water769 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 20. The excerpt below is the record exactly as published.

Gravy Ingredients. — i lb. of shin or other cheap pieces of meat, 1 pint of water, 1 onion and a carrot, turnip, a little dripping

Cook this with the app: pantry check, scaling, and the assistant.