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Sauce (Ham) for Flavouring Gravies
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
3Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories3.3 kcal
Protein0.2 g
Carbohydrates0.4 g
Fiber0 g
Sugars0 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol0.2 mg
Sodium1.1 mg
Potassium5.1 mg
Calcium0.4 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus1.9 mg
Zinc0.1 mg
Copper0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate1.6 mcg
Choline0.4 mg
Caffeine0 mg
Water5.5 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 193. The excerpt below is the record exactly as published.
SAUCE (HAM), for Flavouring Gravies. — Chop, and pound very fine, the lean of ham, add a small quantity of gravy, put it in a saucepan over a slow fire, and stir it for some time, then put in some sweet herbs, pepper, and veal gravy
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