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Gravy, Veal for White Sauce (another way)
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for a pint and a half of gravy.
Presented as published in 1892. 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
33Calories
4 gProtein
0 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories33 kcal
Protein4.4 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat1.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol13 mg
Sodium150 mg
Potassium77 mg
Calcium9.2 mg
Iron0.2 mg
Magnesium6.8 mg
Phosphorus50 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate1.2 mcg
Choline12 mg
Caffeine0 mg
Water250 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 648. The excerpt below is the record exactly as published.
ravy,Veal, for White Sauce (ajiother way). — Take a knuckle of veal frem which the meat has been taken, and saw it into small pieces. Put these into a stcwpan, with two ounces of undressed lean ham, cut into dice, and two pints of water
Cook this with the app: pantry check, scaling, and the assistant.