gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gravy, Essence of Ham
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a pint of essence.
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
41Calories
5 gProtein
3 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories41 kcal
Protein5.3 g
Carbohydrates3.4 g
Fiber0.5 g
Sugars1.1 g
Total Fat0.8 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol4.4 mg
Sodium406 mg
Potassium403 mg
Calcium30 mg
Iron1.1 mg
Magnesium19 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.1 mcg
Vitamin C8.7 mg
Vitamin A27 mcg
Vitamin E0.1 mg
Vitamin K105 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate13 mcg
Choline15 mg
Caffeine0 mg
Water180 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 638. The excerpt below is the record exactly as published.
i'avy, Essence of Ham for.— A ham bone is always considered a valuable addition to the stock-pot, but it may be used to greater advantage by making of it an essence with which to flavour sauces and gravies. Cut from it very carefully all the little pieces of meat. Pound these in a mortar, and put them into a saucepan with the bone broken small, a dozen peppercorns, a bunch of thyme and parsley, and a pint and a half of good beef stock
Cook this with the app: pantry check, scaling, and the assistant.