gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Gravy, Jugged
From Cassell's dictionary of cookery, 1892
Serves 4
Probable cost for this quantity is 2s. 6d. Sufficient for four or five persons.
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
471Calories
58 gProtein
13 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories471 kcal
Protein58 g
Carbohydrates13 g
Fiber3.9 g
Sugars4.7 g
Total Fat22 g
Saturated Fat7.8 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol174 mg
Sodium921 mg
Potassium1114 mg
Calcium112 mg
Iron7.8 mg
Magnesium89 mg
Phosphorus630 mg
Zinc13 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D0.6 mcg
Vitamin C17 mg
Vitamin A159 mcg
Vitamin E0.7 mg
Vitamin K33 mcg
Vitamin B61.5 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)15 mg
Folate34 mcg
Choline181 mg
Caffeine0 mg
Water490 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 644. The excerpt below is the record exactly as published.
Gravy, Jugged. — Take half a pound of lean ham, and two pounds of lean beef — the shin is the best for this purjjose. Cut them into small square pieces, and put them into an earthen jar. Strew over, and amongst them, choj)ped vegetables and seasoning, consisting of a carrot, an onion, half a drachm of bruised celery-seed, tied in a piece of musHn, a blade of mace, three sprigs of parsley, and one each *f marjoram and thyme, six peppercorns, and a clove. Pour a quart of water
Cook this with the app: pantry check, scaling, and the assistant.