dairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gravy for Boiled Meat
From The household cook book, 1902
Serves 2
A spoonful of meat sauce can be added for seasoning.
Presented as published in 1902. 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
58Calories
3 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein3.5 g
Carbohydrates7.3 g
Fiber0 g
Sugars1.9 g
Total Fat1.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol3.6 mg
Sodium172 mg
Potassium131 mg
Calcium4.3 mg
Iron0.5 mg
Magnesium5.8 mg
Phosphorus37 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A1.2 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate12 mcg
Choline11 mg
Caffeine0 mg
Water111 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 94. The excerpt below is the record exactly as published.
Gravy for boiled meat is made by dipping the required quantity of broth
Cook this with the app: pantry check, scaling, and the assistant.