Gravy Sauce for Roast Veal
From The spirit of cookery, 1895
Presented as published in 1895. 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
210Calories
12 gProtein
25 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories210 kcal
Protein12 g
Carbohydrates25 g
Fiber1.9 g
Sugars1.4 g
Total Fat8.9 g
Saturated Fat2.9 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.3 g
Cholesterol7.1 mg
Sodium46 mg
Potassium414 mg
Calcium16 mg
Iron2.4 mg
Magnesium11 mg
Phosphorus131 mg
Zinc2.7 mg
Copper0.5 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C1.5 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate71 mcg
Choline27 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 162. The excerpt below is the record exactly as published.
Gravy Sauce for Boast Veal is really gravy thickened with roux and flavoured with mushrooms
Cook this with the app: pantry check, scaling, and the assistant.