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Onion Gravy
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
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
419Calories
10 gProtein
31 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories419 kcal
Protein10 g
Carbohydrates31 g
Fiber2.6 g
Sugars18 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat10 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol50 mg
Sodium99 mg
Potassium595 mg
Calcium336 mg
Iron0.8 mg
Magnesium46 mg
Phosphorus298 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C11 mg
Vitamin A78 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1 mg
Folate41 mcg
Choline77 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 126. The excerpt below is the record exactly as published.
Onion Gravy Peel and slice fine 2 onions and let them simmer in a pan with 3 or 4 tablesp lard or drippings, until tender, taking care not to burn. Then add 2 or 3 level tablesp flour, salt and pepper to taste, and 2 cups milk. Let come to a boil, then, add 1 well-beaten egg
Cook this with the app: pantry check, scaling, and the assistant.