★ 14 Old Fashioned Milk Gravy
Ingredients
Directions
Make the milk gravy
Heat 1 pint of rich milk (part cream) and add 2-2½ tablespoons of browned flour No. 1.
Blend the flour with cold water or milk.
Stir the mixture into boiling milk.
Boil until thickened, then add salt.
Make the roux
Put 1-1½ tablespoons of oil in a saucepan.
When just hot, add the flour.
Add hot milk.
Stir until smooth, then add salt.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Flour
- Thickens the gravy as its starch swells and sets in the hot liquid.
- Milk (in the method)
- Forms the liquid base of the gravy and adds richness.
- Oil (in the method)
- Coats the flour so it mixes smoothly without lumps.
The step that matters
Stir the flour mixture into boiling milk. Flour starch clumps when it meets hot liquid without being dispersed first. Blending the flour with cold liquid beforehand and stirring it into boiling milk spreads the starch evenly, so it thickens smoothly instead of forming lumps.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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