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Carrot Ragout

Name: Carrot Ragout
Yield: 6 servings
Ingredients: Clean and scrape enough new carrots to measure a pint; lake the same quantity of new potatoes; and white turnips; Cut a half cupful of leeks; two tablespoon fuls each of butter or dripping; two tablespoon fuls of flour; add gradually one pint of stook or water; a level t^lespoonlul of sugar; one teaspoonful of salt; one-quarter of a teaspoonful of white pepper; a tablespoonfiil of parsley

From The Rural cook book, 1907

Serves 6

Presented as published in 1907. 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

135Calories

3 gProtein

21 gCarbs

5 gFat

Full nutrition (33 nutrients)

Calories135 kcal

Protein3 g

Carbohydrates21 g

Fiber4.7 g

Sugars4.7 g

Total Fat4.9 g

Saturated Fat1.4 g

Monounsaturated Fat1.9 g

Polyunsaturated Fat1.2 g

Cholesterol4.6 mg

Sodium727 mg

Potassium466 mg

Calcium65 mg

Iron5.2 mg

Magnesium33 mg

Phosphorus65 mg

Zinc0.6 mg

Copper0.7 mg

Manganese1.1 mg

Vitamin D0.2 mcg

Vitamin C6 mg

Vitamin A415 mcg

Vitamin E0.6 mg

Vitamin K19 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.3 mg

Folate18 mcg

Choline9.8 mg

Caffeine0 mg

Water198 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 85. The excerpt below is the record exactly as published.

h two tablespoon fuls of butter, one-half teaspoonful of salt, oae tablespoonful of finely chopped onion and a few gratings each of nut- meg and cayenne. Cover, and cook until the cabbage is tender; then add two tablespoontuls of vinegar and one-half tablespoonful of sugar, and cook five minutes. Carrot Ragout. — Clean and scrape enough new carrots to measure a pint; lake the same quantity of new potatoes and white turnips, catting them in pieces about the size of the carrots. Cut a half cupful of leeks in^Pe $|i?es. Cgok the carrots in boiling: water for half an hour and tbe 11$ THE RURAL COOK BOOK. other vegetables separately tor 10 minules. In a frying pan brown slowly together two tablespoon fuls each of butter or dripping and flour; add gradually one pint of stook or water and stir until thick and smooth. Season with a level t^lespoonlul of sugar, one teaspoonful of salt and one-quarter of a teaspoonful of white pepper, add the vegetables, cover and simmer gently for half an hour, and before serving stir into it a tablespoonfiil of parsley

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