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Gravy, Sage and Onion
From Harper's cook book encyclopædia, 1902
Serves 6
Presented as published in 1902. 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
12Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.3 g
Carbohydrates2.4 g
Fiber0.1 g
Sugars0.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium69 mg
Potassium27 mg
Calcium5.2 mg
Iron0.2 mg
Magnesium1.3 mg
Phosphorus5.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.4 mcg
Choline0.4 mg
Caffeine0 mg
Water2.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 222. The excerpt below is the record exactly as published.
Gravy, Sage and Onion. — Prepare a little more sage and onion stuffing than is required, and rub a portion of it through a sieve. Mix with the pulp as much good stock as will make the requisite quantity of gravy, add a spoonful of Worcestershire sauce
Cook this with the app: pantry check, scaling, and the assistant.