American
Gravy
From Keep the war foods cooking, 1918
Presented as published in 1918. 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
1604Calories
128 gProtein
20 gCarbs
109 gFat
Full nutrition (34 nutrients)
Calories1604 kcal
Protein128 g
Carbohydrates20 g
Fiber0.3 g
Sugars0 g
Total Fat109 g
Saturated Fat32 g
Monounsaturated Fat41 g
Polyunsaturated Fat26 g
Omega-30 g
Cholesterol1938 mg
Sodium4047 mg
Potassium1645 mg
Calcium80 mg
Iron42 mg
Magnesium132 mg
Phosphorus1409 mg
Zinc24 mg
Copper1.8 mg
Manganese1.3 mg
Vitamin D3.7 mcg
Vitamin C115 mg
Vitamin A18880 mcg
Vitamin E2.2 mg
Vitamin K1.9 mcg
Vitamin B63 mg
Vitamin B1281 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)7 mg
Niacin (B3)48 mg
Folate2461 mcg
Choline94 mg
Caffeine0 mg
Water533 g
As published
This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 1. The excerpt below is the record exactly as published.
GRAVY. 6 tablespoons turkey fat with 3 cups stock from giblets browned flour from roast 11% teaspoon salt 6 tablespoons rice flour % teaspoon pepper
Cook this with the app: pantry check, scaling, and the assistant.