Gravy for Steaks and Oysters

Name: Gravy for Steaks and Oysters
Ingredients: a tablespoonful of flour; a pint of good beef broth; a wine-glassful of mushroom catsup; some of Harvey's or Worcestershire sauce

From La cuisine creole, 1885

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

62Calories

6 gProtein

6 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories62 kcal

Protein6.2 g

Carbohydrates6.2 g

Fiber0 g

Sugars0 g

Total Fat1.2 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1760 mg

Potassium266 mg

Calcium30 mg

Iron1.2 mg

Magnesium12 mg

Phosphorus70 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4.2 mg

Folate22 mcg

Choline14 mg

Caffeine0 mg

Water463 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 15. The excerpt below is the record exactly as published.

a tablesjwonf ul of flour, let it brown and add to it a pint of good beef broth, then put in a wine-glassful of mushroom catsup, some of Harvey's or Worcester- shire sauc

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