Name: Nutmeato Gravy
Ingredients: 1 quart boiling salted water; 1 pint nutmeato, cut into cubes; browned or plain flour, for thickening

Nutmeato Gravy

Ingredients

1 quart boiling salted water
1 pint nutmeato, cut into cubes
browned or plain flour, for thickening

Directions

In a pot, bring 1 quart of salted water to a boil.
Add 1 pint of nutmeat cubes and cook for 15 to 20 minutes.
Thicken the mixture with browned or plain flour as desired.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Nutmeat: Provides the main body and protein of the gravy as it cooks in the water.
Browned or plain flour: Thickens the cooking liquid by swelling with water and forming a smooth, viscous gravy.

“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.