Warmed-Over Meat

Name: Warmed-Over Meat
Ingredients: Make a gravy of bones and trimmings; a little onion or slice of salt pork; add a little hot water; salt; Sprinkle on pepper; thicken with flour

From The cooking garden, 1885

Presented as published in 1885. 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

350Calories

59 gProtein

6 gCarbs

10 gFat

Full nutrition (34 nutrients)

Calories350 kcal

Protein59 g

Carbohydrates6.1 g

Fiber0 g

Sugars0 g

Total Fat10 g

Saturated Fat1.8 g

Monounsaturated Fat2.3 g

Polyunsaturated Fat3.1 g

Omega-30.1 g

Cholesterol196 mg

Sodium902 mg

Potassium784 mg

Calcium151 mg

Iron1.8 mg

Magnesium61 mg

Phosphorus607 mg

Zinc1.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D33 mcg

Vitamin C0 mg

Vitamin A47 mcg

Vitamin E3 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B1212 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)18 mg

Folate22 mcg

Choline208 mg

Caffeine0 mg

Water404 g

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 20. The excerpt below is the record exactly as published.

WARMED-OVER MEAT. Make a gravy of bones and trimmings, a little onion or slice of salt pork. When brown, add a little hot water ; salt and strain. Re- turn to the pan and thicken with flour. Cut the meat across the grain into small pieces, stew thoroughly, but do not boil it. Sprinkle on pepper

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