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Jugged Gravy
From Cassell's dictionary of cookery, 1892
Serves 6
Probable cost, 1s. 5d.
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
230Calories
28 gProtein
8 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories230 kcal
Protein28 g
Carbohydrates8.5 g
Fiber1.5 g
Sugars2.8 g
Total Fat9.8 g
Saturated Fat3.6 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol81 mg
Sodium299 mg
Potassium525 mg
Calcium50 mg
Iron3.2 mg
Magnesium37 mg
Phosphorus288 mg
Zinc6.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C3.3 mg
Vitamin A87 mcg
Vitamin E0.3 mg
Vitamin K3.7 mcg
Vitamin B60.7 mg
Vitamin B123 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.2 mg
Folate16 mcg
Choline82 mg
Caffeine0 mg
Water285 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 775. The excerpt below is the record exactly as published.
Jugged Gravy. — Gut a poimd and a half of the shin of beef and three ounces of lean ham into small pieces. Roll them lightly in JUL (345) KAL flour and put them into a deep earthen jar, with an onion stuck with three cloves, a sliced carrot, a shallot, half a tea-spoonful of pounded celery- seed, tied in muslin, half a dozen peppercorns, a bunch of sweet herbs, a slice of bread toasted hard and browTi, and half a blade of mace. Pour in a quart of water
Cook this with the app: pantry check, scaling, and the assistant.