Rone Stock or Gravy

Name: Rone Stock or Gravy
Ingredients: Bones, cooked or uncooked; 1 onion stuck with four cloves; 1 small carrot; Cold water; 1 teaspoonful salt; 1 teaspoonful sugar

From Cookery book and general axioms for plain cookery, 1890

This will do for soups, stews, hashes, gravies, etc.

Presented as published in 1890. 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

54Calories

1 gProtein

13 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories54 kcal

Protein0.9 g

Carbohydrates13 g

Fiber3.4 g

Sugars7.1 g

Total Fat0.8 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium2388 mg

Potassium244 mg

Calcium53 mg

Iron0.8 mg

Magnesium20 mg

Phosphorus26 mg

Zinc0.3 mg

Copper0 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C3.6 mg

Vitamin A501 mcg

Vitamin E0.8 mg

Vitamin K15 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate13 mcg

Choline7.2 mg

Caffeine0 mg

Water53 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 4. The excerpt below is the record exactly as published.

RONE STOCK OR GRAVY. Ingredients : — Bones, cooked or uncooked. 1 onion stuck with four cloves. 1 small carrot. Cold water. 1 teaspoonful salt ] „ 0 , 1 teaspoonful sugar

Cook this with the app: pantry check, scaling, and the assistant.