Gravy Soup

Name: Gravy Soup
Ingredients: 4 quarts stock; 4 ozs. dripping; 4 ozs. flour; 6 cloves; 2 carrots; 2 small onions; 1 small turnip; 2 blades of mace; 2 bay leaves; 1 teaspoonful sugar; 2 teaspoonfuls vinegar; salt and pepper to taste

From Sea Cookery, 1911

Presented as published in 1911. 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

1749Calories

20 gProtein

160 gCarbs

120 gFat

Full nutrition (34 nutrients)

Calories1749 kcal

Protein20 g

Carbohydrates160 g

Fiber21 g

Sugars29 g

Total Fat120 g

Saturated Fat35 g

Monounsaturated Fat49 g

Polyunsaturated Fat27 g

Omega-30.2 g

Cholesterol116 mg

Sodium196 mg

Potassium1602 mg

Calcium368 mg

Iron11 mg

Magnesium166 mg

Phosphorus322 mg

Zinc2.5 mg

Copper0.5 mg

Manganese20 mg

Vitamin D5.4 mcg

Vitamin C62 mg

Vitamin A1007 mcg

Vitamin E6.8 mg

Vitamin K60 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)9.7 mg

Folate343 mcg

Choline178 mg

Caffeine0 mg

Water506 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 28. The excerpt below is the record exactly as published.

GRAVY SOUP. 4 quarts stock 4 ozs. dripping 4 ozs. flour 6 cloves 2 carrots 2 small onions 1 small turnip 2 blades of mace 2 bay leaves 1 teaspoonful sugar 2 teaspoonfuls vinegar salt and pepper to taste

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