Jellied Gravy for Raised Pies
From A manual of gelatine cookery, 1904
This may be regarded as the average strength, and is a good foundation, as it may be varied in the matter of adjuncts.
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
204Calories
49 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories204 kcal
Protein49 g
Carbohydrates3.3 g
Fiber1.3 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2473 mg
Potassium23 mg
Calcium74 mg
Iron1.3 mg
Magnesium26 mg
Phosphorus31 mg
Zinc0.1 mg
Copper1.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate17 mcg
Choline22 mg
Caffeine0 mg
Water953 g
As published
This recipe was extracted from A manual of gelatine cookery (1904) by Bertha Roberts, page 34. The excerpt below is the record exactly as published.
JELLIED GRAVY FOR RAISED PIES. 2 oz. Cox’s Gelatine. 12 White Peppercorns. 1 quart Water. * Flavouring, Herbs, &Ci 1 teaspoonful Salt
Cook this with the app: pantry check, scaling, and the assistant.