Gravy for Cutlets

Name: Gravy for Cutlets
Ingredients: 2^ tb. dripping; 4 tb. flour; y2 T. salt; y% T. pepper; 2 c. stock or boiling water; 1 T. Worcestershire sauce; 2 tb. chopped parsley

From Canadian cook book, 1924

Strained tomato may be used in the sauce as part of the liquid.

Presented as published in 1924. 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

366Calories

4 gProtein

29 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories366 kcal

Protein3.8 g

Carbohydrates29 g

Fiber0.9 g

Sugars1.6 g

Total Fat26 g

Saturated Fat7.6 g

Monounsaturated Fat11 g

Polyunsaturated Fat6 g

Omega-30 g

Cholesterol26 mg

Sodium3721 mg

Potassium221 mg

Calcium55 mg

Iron3 mg

Magnesium21 mg

Phosphorus49 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D1.2 mcg

Vitamin C2.1 mg

Vitamin A1.7 mcg

Vitamin E0.8 mg

Vitamin K5.9 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate52 mcg

Choline32 mg

Caffeine0 mg

Water489 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 14. The excerpt below is the record exactly as published.

Gravy for Cutlets. 2^ tb. dripping. 4 tb. flour. y2 T. salt. y% T. pepper. 2 c. stock or boiling water. 1 T. Worcestershire sauce. 2 tb. chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.