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Sage and Onion Gravy
From Cassell's dictionary of cookery, 1892
Serves 6
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
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.4 g
Carbohydrates2.3 g
Fiber0.1 g
Sugars0.4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0.2 mg
Sodium52 mg
Potassium20 mg
Calcium2.9 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus5.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.3 mg
Vitamin A1.3 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate4.6 mcg
Choline0.7 mg
Caffeine0 mg
Water6.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1631. The excerpt below is the record exactly as published.
Sage and Onion Gravy.— Prepare a little more sage and onion stuffing than is re- quired, and rub a portion of it through a sieve. Mix with the pulp as much good stock as will make the requisite quantity of gravy, add a spoonful of Harvey's Sauce
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