Gravy for Mutton

Name: Gravy for Mutton
Ingredients: To each cup of boiling water in which the mutton was cooked; add one tablespoon of flour moistened with a little cold water; one teaspoon vinegar; one eighth teaspoon salt; speck of pepper; Add one tablespoon fine chopped parsley, or capers if desired.

From The school kitchen textbook, 1915

Presented as published in 1915. 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

205Calories

5 gProtein

44 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories205 kcal

Protein4.6 g

Carbohydrates44 g

Fiber2.6 g

Sugars0.2 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium829 mg

Potassium75 mg

Calcium153 mg

Iron16 mg

Magnesium16 mg

Phosphorus42 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.5 mg

Folate76 mcg

Choline6.2 mg

Caffeine0 mg

Water198 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 107. The excerpt below is the record exactly as published.

Gravy for Mutton To each cup of boiling water in which the mutton was cooked add one tablespoon of flour moistened with a little cold water, one teaspoon vinegar, speck of pepper, and one eighth teaspoon salt. Boil five minutes, stirring till smooth. Add one tablespoon fine chopped parsley, or capers if desired.

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