Gravy from Roast Beef

Name: Gravy from Roast Beef
Ingredients: a cupful of strong gravy from roast beef; a spoonful of Liebig’s extract; a little water; a little salt

From The handy dictionary of cookery, 1890

This will keep a long time.

Presented as published in 1890. 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

160Calories

9 gProtein

13 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories160 kcal

Protein8.7 g

Carbohydrates13 g

Fiber0.9 g

Sugars2.1 g

Total Fat5.5 g

Saturated Fat2.7 g

Monounsaturated Fat2.2 g

Polyunsaturated Fat0.2 g

Cholesterol7 mg

Sodium1476 mg

Potassium207 mg

Calcium15 mg

Iron1.6 mg

Magnesium6.2 mg

Phosphorus71 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A2.3 mcg

Vitamin E0 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate4.7 mcg

Choline15 mg

Caffeine0 mg

Water210 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 50. The excerpt below is the record exactly as published.

a cupful of strong gravy from roast beef, or a spoonful of Liebig’s extract ; dissolve in a little water, add a little salt

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