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Gravy for Roasted Meat
From Cassell's dictionary of cookery, 1892
Serves 1
Ensure to use a good light for delicate frothing.
Presented as published in 1892. 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
193Calories
0 gProtein
47 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories193 kcal
Protein0.2 g
Carbohydrates47 g
Fiber0 g
Sugars46 g
Total Fat0.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0.6 mg
Sodium5.2 mg
Potassium18 mg
Calcium11 mg
Iron0 mg
Magnesium1.7 mg
Phosphorus7.4 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.6 mcg
Choline0 mg
Caffeine0 mg
Water68 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1581. The excerpt below is the record exactly as published.
two ounces of glaze — i.e., portable soup — put four table-spoonfuls of water
Cook this with the app: pantry check, scaling, and the assistant.