Beef Ragout with Tomato

Name: Beef Ragout with Tomato
Ingredients: 3 cups cold roast beef; i£ cups steamed tomato ptdp; i tablespoon butter; i teaspoon onion juicfc; Salt and pepper

From Left-overs made palatable, 1902

Presented as published in 1902. 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

918Calories

151 gProtein

0 gCarbs

41 gFat

Full nutrition (33 nutrients)

Calories918 kcal

Protein151 g

Carbohydrates0.5 g

Fiber0.1 g

Sugars0.2 g

Total Fat41 g

Saturated Fat11 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.4 g

Cholesterol450 mg

Sodium385 mg

Potassium2452 mg

Calcium159 mg

Iron11 mg

Magnesium164 mg

Phosphorus1452 mg

Zinc27 mg

Copper0.5 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A0 mcg

Vitamin E2 mg

Vitamin K7.8 mcg

Vitamin B64.3 mg

Vitamin B126.4 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)44 mg

Folate86 mcg

Choline633 mg

Caffeine0 mg

Water529 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 34. The excerpt below is the record exactly as published.

BEEF RAGOUT WITH TOMATO 3 cups cold roast beef i£ cups steamed tomato ptdp i tablespoon butter i teaspoon onion juicfc Salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.