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Gravy, Beef, for Poultry and Game
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for one pint of gravy.
Presented as published in 1892. 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
704Calories
40 gProtein
11 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories704 kcal
Protein40 g
Carbohydrates11 g
Fiber2.1 g
Sugars4.8 g
Total Fat55 g
Saturated Fat22 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol168 mg
Sodium5150 mg
Potassium793 mg
Calcium64 mg
Iron5.1 mg
Magnesium57 mg
Phosphorus374 mg
Zinc8.3 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A6.1 mcg
Vitamin E0.3 mg
Vitamin K11 mcg
Vitamin B60.8 mg
Vitamin B126.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.4 mg
Folate28 mcg
Choline4.5 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 633. The excerpt below is the record exactly as published.
Gravy, Beef, for Poultry and Game. — Cut one pound of coarse beef into small pieces, and put these into a saucepan with a salt-spoonful of salt, half a salt-.spoonful O'f pepper, a shallot, and a pint of cold water. Simmer gently by the side of the fire for two hours and a half, then strain, add two table- spoonfuls of mushroom ketchup, and thicken with a tea-spoonful of an-owroot
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