Sauce or Gravy for Boiled Mutton

Name: Sauce or Gravy for Boiled Mutton
Ingredients: the water in which the meat was boiled; 1 tablespoon flour; | teaspoon salt; | teaspoon vinegar; 1 tablespoon finely minced parsley

From The Mary Frances cook book, 1912

Presented as published in 1912. 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

31Calories

1 gProtein

6 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories31 kcal

Protein1 g

Carbohydrates6.3 g

Fiber0.1 g

Sugars0 g

Total Fat0.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1176 mg

Potassium38 mg

Calcium16 mg

Iron0.7 mg

Magnesium6.7 mg

Phosphorus11 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C5.9 mg

Vitamin A19 mcg

Vitamin E0 mg

Vitamin K73 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.6 mg

Folate19 mcg

Choline0.6 mg

Caffeine0 mg

Water243 g

As published

This recipe was extracted from The Mary Frances cook book (1912) by Jane Eayre Fryer, page 29. The excerpt below is the record exactly as published.

Sauce or Gravy for Boiled Mutton. 1. After cooling and skimming off the fat, measure the water in which the meat was boiled. 2. To each cupful, allow 1 tablespoon flour, | teaspoon salt, | teaspoon vinegar. 3. Moisten these with a little cold water. 4. Stir them into the boiling gravy. 5. Add 1 tablespoon finely minced parsley

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