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Shallot Gravy
From Cassell's dictionary of cookery, 1892
Serves 1
Optional: add a clove and a piece of mace.
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
407Calories
10 gProtein
84 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories407 kcal
Protein9.6 g
Carbohydrates84 g
Fiber6.7 g
Sugars39 g
Total Fat4.9 g
Saturated Fat1.6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.3 g
Cholesterol1.4 mg
Sodium2346 mg
Potassium728 mg
Calcium132 mg
Iron3 mg
Magnesium54 mg
Phosphorus206 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A3.8 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60.7 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate76 mcg
Choline20 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1760. The excerpt below is the record exactly as published.
Shallot Gravy {see Gravy, Shallot). SHA ( 853 ) SHA Shallot Gravy, for Broiled Cutlets, &C. — y<^<ii iind mince half a dozen .shallots. Put them into a saucepan with a wine-fi;lasst'ul of vinegar, a pinch of salt, and a little coarse pepper, and let them boil very gently for five minutes. Pour over them a quarter of a pint of brown gravy, add a small lump of sugar
Cook this with the app: pantry check, scaling, and the assistant.