vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Orange Gravy
From Cassell's dictionary of cookery, 1892
Serves 2
Sufficient for five or six persons.
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
12Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories12 kcal
Protein0.1 g
Carbohydrates0.7 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium583 mg
Potassium7.8 mg
Calcium2.9 mg
Iron0.1 mg
Magnesium1 mg
Phosphorus0.9 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.1 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1029. The excerpt below is the record exactly as published.
the juice of the orange, half a tea-spoonful of salt, half a tea-spoonful of pepper, a pinch of cayenne, and a glassful of claret
Cook this with the app: pantry check, scaling, and the assistant.