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Gravy for Larded Liver
From The complete cook book, 1900
Serves 4
Use fat from the roasted liver if available.
Presented as published in 1900. 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
13Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories13 kcal
Protein0.2 g
Carbohydrates2.6 g
Fiber0 g
Sugars1.1 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2.9 mg
Potassium4.3 mg
Calcium3.5 mg
Iron0.1 mg
Magnesium1.3 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate3.1 mcg
Choline0 mg
Caffeine0 mg
Water66 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 44. The excerpt below is the record exactly as published.
two tablespoonfuls of fat when melted in a saucepan, and into this you must stir a tablespoonful of flour. When this is well mixed, add two tablespoonfuls of vinegar, one teaspoonful of brown sugar, a dust of salt and pepper, and nearly half a pint of cold water
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