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ROAST BEEF GRAVY
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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
406Calories
10 gProtein
87 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories406 kcal
Protein9.9 g
Carbohydrates87 g
Fiber3.9 g
Sugars0.4 g
Total Fat2.3 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.7 g
Sodium806 mg
Potassium149 mg
Calcium235 mg
Iron26 mg
Magnesium32 mg
Phosphorus92 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.6 mg
Folate159 mcg
Choline9.2 mg
Water292 g
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 112. The excerpt below is the record exactly as published.
ROAST BEEF GRAVY 4 tablespoons fat from pan 11% cups boiling water 5 tablespoons flour Salt and pepper « Onion Juice, if liked
Cook this with the app: pantry check, scaling, and the assistant.