Jellied Gravy for Raised Pies
From The St. Mungo cookery book, 1904
A versatile base for various pies.
Presented as published in 1904. 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
202Calories
49 gProtein
3 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories202 kcal
Protein49 g
Carbohydrates3.1 g
Fiber1.2 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2474 mg
Potassium83 mg
Calcium82 mg
Iron1.1 mg
Magnesium30 mg
Phosphorus30 mg
Zinc0.1 mg
Copper1.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K7.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline22 mg
Caffeine0 mg
Water953 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 51. The excerpt below is the record exactly as published.
JELLIED GRAVY FOR RAISED PIES. {By kind permission of /. <0 G. Cox, Lid ). 2 ozs. of Cox’s gelatine I quart water. Flavouring, herbs, etc. I teaspoon fill .salt. 12 peppercorns
Cook this with the app: pantry check, scaling, and the assistant.