Gravy for Roast Meat

Name: Gravy for Roast Meat
Ingredients: the drippings; half a teaspoonful of salt; boiling water

From Camp cookery (Kephart), 1910

Dripping is the fat that drops from meat when roasting.

Presented as published in 1910. 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

2020Calories

4 gProtein

38 gCarbs

206 gFat

Full nutrition (33 nutrients)

Calories2020 kcal

Protein3.7 g

Carbohydrates38 g

Fiber2.6 g

Sugars0.2 g

Total Fat206 g

Saturated Fat60 g

Monounsaturated Fat88 g

Polyunsaturated Fat48 g

Cholesterol209 mg

Sodium1704 mg

Potassium64 mg

Calcium152 mg

Iron16 mg

Magnesium14 mg

Phosphorus33 mg

Zinc0.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D9.8 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E6 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate64 mcg

Choline256 mg

Caffeine0 mg

Water193 g

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 30. The excerpt below is the record exactly as published.

Gravy for Roast Meat. — Use the drippings as above, and thin with boiling water in which half a teaspoonful of salt

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