Gravy Spice for Stews

Name: Gravy Spice for Stews
Ingredients: 2 oz. ground white pepper; 1 oz. ground ginger; ^ oz. nutmeg; | oz. ground cinnamon; i oz. allspice; 3 oz. Cerebos salt; I oz. cloves

From Dainty dinners and dishes for Jewish families, 1907

Presented as published in 1907. 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

536Calories

13 gProtein

118 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories536 kcal

Protein13 g

Carbohydrates118 g

Fiber38 g

Sugars13 g

Total Fat14 g

Saturated Fat6.6 g

Monounsaturated Fat1.6 g

Polyunsaturated Fat2.4 g

Omega-30.2 g

Cholesterol0 mg

Sodium346 mg

Potassium1093 mg

Calcium575 mg

Iron19 mg

Magnesium256 mg

Phosphorus247 mg

Zinc2.9 mg

Copper1.1 mg

Manganese30 mg

Vitamin D0 mcg

Vitamin C24 mg

Vitamin A11 mcg

Vitamin E2.5 mg

Vitamin K41 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.4 mg

Folate38 mcg

Choline24 mg

Caffeine0 mg

Water16 g

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 45. The excerpt below is the record exactly as published.

GRAVY SPICE FOR STEWS, &c. 2 oz. ground white pepper. 1 oz. ground ginger. ^ oz. nutmeg. | oz. ground cinnamon, i oz. allspice. 3 oz. Cerebos salt. I oz. cloves

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