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Gravy, Cow-heel (clear)
From Cassell's dictionary of cookery, 1892
Serves 6
Sufficient for a pint and a half 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
31Calories
1 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories31 kcal
Protein0.6 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars1.1 g
Total Fat1.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium14 mg
Potassium62 mg
Calcium26 mg
Iron0.7 mg
Magnesium13 mg
Phosphorus13 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A2.2 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.1 mcg
Choline1.6 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 636. The excerpt below is the record exactly as published.
Gravy, Cow-heel (clear). — Put a cow- heel, which has been scalded and properly pre- pared, but not boiled, into a saucepan, with an onion, a sprig of thyme, a blade of mace, half a dozen peppercorns, and three pints of cold water
Cook this with the app: pantry check, scaling, and the assistant.