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Plain Gravy
From The Ideal cook book, 1899
Serves 4
Presented as published in 1899. 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
19Calories
1 gProtein
1 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein0.6 g
Carbohydrates0.7 g
Fiber0.1 g
Sugars0.3 g
Total Fat1.5 g
Saturated Fat0.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol2.6 mg
Sodium49 mg
Potassium29 mg
Calcium4.3 mg
Iron0.2 mg
Magnesium1.7 mg
Phosphorus9.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A3.2 mcg
Vitamin E0 mg
Vitamin K8.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.7 mcg
Choline2.2 mg
Caffeine0 mg
Water6.9 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 43. The excerpt below is the record exactly as published.
Plain Gravy —Ingredients—An onion, a little butter, 3¢ pt. of stock, pepper and salt, a small piece of lean ham or bacon, a dessertspoonful of Worcester sauce, a sprig of parsley and thyme. Mince an onion finely, fry it in butter to a dark brown color, — then add three-quarters of a pint of stock, pepper and salt to taste, a small piece of lean ham or bacon minced small, a little Worcester sauce, a sprig of thyme
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