Americandinnerdairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gravy for Roast Turkey
From Miss Corson's practical American cookery and household management, 1885
Serves 1
Serve with the turkey poult.
Presented as published in 1885. 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
379Calories
8 gProtein
82 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories379 kcal
Protein8.3 g
Carbohydrates82 g
Fiber5.2 g
Sugars0.5 g
Total Fat2.4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Sodium1074 mg
Potassium138 mg
Calcium304 mg
Iron32 mg
Magnesium30 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.4 mg
Folate140 mcg
Choline12 mg
Water385 g
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 199. The excerpt below is the record exactly as published.
a heaping tablespoonful of flour, and continue to stir until the flour is brown ; then gradually add a pint of boiling water, stirring the gravy thus formed until it boils and is quite smooth, then season it palatably with salt
Cook this with the app: pantry check, scaling, and the assistant.