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Walnut Gravy
From Tried favourites cookery book, 1909
Serves 1
This is a rich and savoury gravy.
Presented as published in 1909. 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
197Calories
4 gProtein
9 gCarbs
20 gFat
Full nutrition (25 nutrients)
Calories197 kcal
Protein4.2 g
Carbohydrates8.6 g
Fiber1.2 g
Total Fat20 g
Saturated Fat1.4 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat11 g
Cholesterol10 mg
Sodium0.6 mg
Potassium109 mg
Calcium22 mg
Iron1 mg
Magnesium35 mg
Phosphorus94 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate13 mcg
Water2.3 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 86. The excerpt below is the record exactly as published.
Walnut Gravy. 3 tablespoonfuls Grated Walnuts, 1 pint Stock, 1 teaspoonful Butter, 1 table- spoonful Flour, Onion or Tomato Sauce. Heat, butter in pan, add walnuts and fry dark brown, stirring well to prevent burning. Pour on stock (made from beans or any vegetables) or water, and simmer slowly until just before serving. Then add a tablespoonful flour
Cook this with the app: pantry check, scaling, and the assistant.