Gravy Soup
From The handy dictionary of cookery, 1890
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
1452Calories
82 gProtein
30 gCarbs
109 gFat
Full nutrition (33 nutrients)
Calories1452 kcal
Protein82 g
Carbohydrates30 g
Fiber6.5 g
Sugars15 g
Total Fat109 g
Saturated Fat44 g
Monounsaturated Fat48 g
Polyunsaturated Fat4.3 g
Cholesterol336 mg
Sodium1574 mg
Potassium2043 mg
Calcium177 mg
Iron8.8 mg
Magnesium126 mg
Phosphorus809 mg
Zinc17 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K8.5 mcg
Vitamin B61.9 mg
Vitamin B1212 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)17 mg
Folate144 mcg
Choline14 mg
Caffeine0 mg
Water1539 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 51. The excerpt below is the record exactly as published.
piece of turnip, carrot and onion, prepared; simmer all slowly two hours. Strain the gravy, add a little browning, and thicken with a tablespoonful of flour or rice flour ; boil up, and serve hot. Gravy Soup. Take one pound of good, lean, gravy beef, cut it up into small pieces, put it on the fire with two pints of cold water, bring it slowly to the boil, throw in half a teaspoonful of salt, remove the scum as it rises ; then add a piece of tur- nip, carrot, celery and onion
Cook this with the app: pantry check, scaling, and the assistant.